Some ingredients are seriously under appreciated. When was the last time you had Kohlrabi for example? or when was the last time you used lentils in a SALAD. Yeah..thought so.
That’s why when I saw that Canadian Lentils are having a ‘lentils recipe revelations challenge’ I immediately knew I want to put the under appreciated ingredients in the spotlight, so I did.
The timing was perfect because I was preparing everything for our Friday dinner and so I had the best taste testers there is – the hungry ones.
I used the red lentils because they have such unique texture and most of all – they are SO easy to cook. By the time I grated the other ingredients, the lentils were already cooked and ready to be added to the salad.
I mixed everything together, and ran upstairs with the bowl to have my husband try the new creation. The reaction was ‘hmmm, special, real good, when are we eating?’ and that’s when I knew I nailed it 🙂
So this recipe is super easy, super nutritious and has a great flavor combination along with a special added texture to it.
It’s one of those salads you want to serve when you want everyone to wonder how you did it. Lentils rock and Kohlrabi is no longer a stranger to this house, will you welcome it into your kitchen too? 🙂
- 1 Cup Red Lentils
- 3 Cups Hot Boiling Water (boiled in the kettle)
- 1 Kohlrabi - Peeled
- 2 Medium Carrots - Peeled
- 1 Bunch of Cilantro (about 10-15 sprigs)
- ½ Lemon - Juiced
- 3 Tbsp Olive Oil
- 2 Tbsp Roasted Sesame (roast your sesame by placing in a pan over medium heat and stirring occasionally for about 3-4 minutes or until it is roasted)
- Salt to taste
- Put the hot boiling water in a medium pot and add in the red lentils. Cook over medium heat and let it cook while boiling for about 5 minutes. Stir occasionally. You want the lentils to be cooked and soften but not turn into mashed lentils.
- Once the lentils are ready, pour them into a sieve to drain the water and place in the salad bowl.
- Coarsely grate the kohlrabi and carrots and add into the bowl.
- Chop the cilantro (sprigs and leaves altogether), add into the bowl and add in the lemon juice and olive oil.
- Add salt to taste and the roasted sesame seeds and toss everything together.
