Kale and Lentil Salad

Here is a salad that I accidentally created today when I was trying to finish off some leftovers... it turned out to be amazingly Delicioso! Yesterday I cooked some sprouted lentils with onions as a quick version of Mjaddara(The Lebanese Lentil Mash dish).  The sprouted version hold their shape much better, so not really as creamy as Mjaddara, but still very tasty.

Here is that recipe.

1. Hoda's Sprouted Lentils with Onion

  • 2 Tbs. extra virgin Olive Oil
  • 1 small organic white Onion, chopped
  • 1/4 c. organic brown Rice
  • 1-1/2 c. hot Green Tea (or boiling water)
  • 2 c. sprouted organic Lentils
  • 1/2 tsp. Sea Salt

Place medium size pot over med heat for 1 minute.  Add onions and saute for 2 minutes stirring occasionally, until lightly brown on edges.

Turn heat to med-low.  Add olive oil and rice, stirring for another 2 minutes. Add water, cover and simmer for 25 minutes.

Add lentils and salt, stirring to mix. Cover and simmer another 10 - 15 minutes, until rice is done and the water absorbed.  You may need to add a little more water after adding lentils if too dry.  There should be enough water at that point to soak but not cover the lentils.

Taste, and adjust salt seasoning.

Sprouted lentils
Sprouted lentils

So this was what I added to my Kale salad which had the following ingredients:

2. Kale, Tomato and Parsley Salad

  • 3 c. organic Kale, chopped
  • 1 organic Tomato, chopped
  • 2 organic Green Onions, chopped
  • 1 c. chopped organic Parsley
  • 1/4 c. chopped organic Mint
  • Juice of 2 lemons
  • 1/2 tsp. cumin
  • 3 Tbs. extra virgin Olive Oil
  • 1 tsp. Sea Salt

Mix it all together.

Combine the two Salads in any ratio that pleases you.

P.S. I ate the combo before I had a chance to take a Photo!  Will update next time I make this. ♥  :)

Kale Medley Wraps

Kale and Greens

medley bags from Trader Joe (baby kale, baby chard, baby spinach)  and decided to create an Asian Style wrap filling using that and a few other ingredients.

I had a cup of soaked and sprouted mung beans in the fridge, and about a cup of sprouted lentils that I cooked with green tea, onion, cumin, salt and pepper. So here's what was born from this starter.

Kale seasoning
Kale seasoning

Kale, Greens and Bean Filling

  • 5-6 cups mixed organic Greens (Kale, Chard, Spinach, Collards, Watercress, etc..)
  • 2 tsp.organic  extra virgin Olive Oil
  • 1 organic White onion, sliced thin
  • 1 c. organic Carrots, shredded
  • 1 c. cooked sprouted Lentils (cook in broth or green tea and spices to give it flavor)
  • 1 c. Mung Beans, soaked overnight till sprouted
  • 1/4 c. Water or Vegetable broth
  • 2 Tbs. organic Ginger, chopped
  • 3 Tbs. Tamari Sauce (Gluten Free)
  • 3 Tbs. Sweet Chili Sauce
  • 1 packet Stevia
  • 1 tsp. Black Pepper
  • 1 tsp. Cayenne Pepper

Pour olive oil into a large sauté pan over medium heat, for 1 minute. Tilt pan to spread oil a little. Add onions and saute for 2 minutes, then add greens and carrots.

Stir for 5 -6 minutes or until greens turn bright.

carrot onion kale saute
carrot onion kale saute

Add Mung beans, lentils and water. Stir to mix.  When it starts to simmer, turn heat to Low, cover and cook for 10-12 minutes, stirring occasionally.

Kale burrito filling 3
Kale burrito filling 3

Add ginger, and all seasonings.

kale saute _ginger
kale saute _ginger

Stir well, cover and simmer for another 10 minutes, stirring occasionally, until kale is tender. Add a little more water if necessary.

Taste and adjust seasoning.

Kale burrito filling 4
Kale burrito filling 4

Serve wrapped in wilted Chard leaf, whole grain Tortilla, or open face on whole wheat Pita bread. May also be served on top of wild rice or mixed in with buckwheat noodles!

 Bon Apetit!