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Kamut-Lentil Salad
1 pound lentils
Water
6 cups bouillon
2 cups cooked kamut
1 bunch green onions, sliced
1/2 cup red pepper, chopped
1/2 t. harissa, or to taste
1/4 cup fat-free Italian dressing
lettuce leaves (optional)
Cover the lentils with about 6 cups of water and allow them to soak for one
hour or more. Bring 6 cups of bouillon to a boil and add the soaked lentils;
return to a boil and simmer 10-15 minutes or until tender. Drain and rinse
with cold water. Mix the lentils with the remaining ingredients and chill.
Serve on lettuce leaves if desired.
For more recipes, refer to the The Healthy Heart Miracle book.
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