14 ounces (400g) new potatoes 1/3 cup lentils (
I used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks curly green kale (or more if you want to make it more of a green salad) 1/4 cup freshly chopped flat leaf parsley
Not exact matches
These do tend to be mushier, so if that's a texture you're trying to avoid,
use Puy (aka French lentils),
Beluga, or
Black lentils.
You can certainly
use brown if you prefer, and
black beluga lentils would work well too.
I -LCB- heart -RCB- lentils, and I love to
use my favorite lentil, the
black beluga lentil, for dishes like one.
Rinsed lentils can be simmered for 25 minutes, if
using small
black beluga lentils or French du Puy.
1/2 cup dried lentils, rinsed (I
used small
black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground
black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
Notes: David and Luise note that you can
use sprouted
beluga lentils instead of
black beans to make this dish totally raw.