Lentil Kohlrabi Salad
Lentil Kohlrabi Salad is a salad that serves 3. One serving contains 437 calories, 20g of protein, and 20g of fat. For $1.18 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 23 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you have cider vinegar, sesame oil, kohlrabi, and a few other ingredients on hand, you can make it. It is brought to you by Chocolate and Zucchini. From preparation to the plate, this recipe takes around 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is great. Similar recipes include Lentil and Kohlrabi Salad, Curried Red Lentil Kohlrabi, and Couscous Salad, and Curried Red Lentil, Kohlrabi, And Couscous Salad.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
a glug of cider vinegar
200 grams (1 cup) French green lentils, rinsed (substitute other lentils if unavailable)
3 pinches of ground cumin
1 medium kohlrabi, about 370 grams (13 ounces) (read more about kohlrabi)
sea salt, freshly ground pepper
a glug of toasted sesame oil
1 small onion or shallot, quartered and thinly sliced (read how not to cry)
3 tablespoons sunflower seeds, toasted
Equipment:
sauce pan
peeler
colander
bowl
Cooking instruction summary:
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.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.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.When the lentils are cooked and rinsed, add them to the bowl and stir gently to combine. Taste, adjust the seasoning, and serve.
Step by step:
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.
2. Transfer to a colander, rinse briefly under a stream of fresh water, and drain well.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.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.When the lentils are cooked and rinsed, add them to the bowl and stir gently to combine. Taste, adjust the seasoning, and serve.
Nutrition Information:
covered percent of daily need
