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Lentil Kohlrabi Salad

From Farm Where Life is Good

<p>Lentils are one of my favorite proteins, and kohlrabi is one of my favorite fresh &#8220;crunches&#8221;. The two together work quite well in this simple salad.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 3-4

1 cup French green lentils, rinsed (substitute other lentils if unavailable)
1 small onion, shallot or 2-3 scallions
1 medium kohlrabi
3 Tbsp sunflower seeds, toasted
few pinches ground cumin
a glug toasted sesame oil
a glug cider vinegar (Braggs is the best)
a pinch sea salt and ground black pepper

Step by Step Instructions
  1. In a medium saucepan, combine the lentils, onion, and 360 ml (1 1/2 cups) fresh water. Cover, bring to a simmer, and cook for 20 minutes, until the water is absorbed and the lentils are cooked through but still pleasantly firm. Fifteen minutes into the cooking, add 1/2 teaspoon salt. Transfer to a colander, rinse briefly under a stream of fresh water, and drain well.
  2. While the lentils are cooking, prepare the kohlrabi. Trim the wispy stems (use the leaves like you would parsley). Inspect the skin, and use a vegetable peeler to peel off any part that looks a little tough or woody; the soft, pale green parts don't need to be peeled.
  3. Dice the kohlrabi to form smallish cubes, and put them in a medium salad bowl with the sunflower seeds. Season with salt and pepper, sprinkle with cumin, dress with a glug each of sesame oil and cider vinegar, and toss to coat.
  4. When the lentils are cooked and rinsed, add them to the bowl and stir gently to combine. Taste, adjust the seasoning, and serve.