Kamu & Lentil Salad
Ingredients:
2 Cups Cooked Kamut
2 Cups Cooked Lentils
1/2 Cup Celery
1/2 Cup Olive oil
3 TBS Cilantro Or basil and mint
1 Clove Garlic
1/2 Cup Onion
1/2 Cup Carrots
1/2 Cup Red pepper
1/2 Cup Tomato
1/2 Cup Jicama
3/4 Cup Cucumber
1 1/2 tsp Salt
1 tsp Pepper
3/4 tsp Cumin
3 TBS Red wine vinegar
3 TBS Lime juice
1 Cup Spinach chiffonade
Instructions:
1. Chop all your vegetables and mix together in a bowl with lentils and kamut. Leave spinach chiffonade to the side.
2. In a separate bowl mix together red wine vinegar, lime juice and spices. Wisk together for a few seconds to incorporate.
3. Toss in with the vegetables and mix well to coat all the veggies.
4. Top with spinach chiffonade and serve warm or cold.
Note: Can be served warm or cold. Holds in the fridge up to 4 days.
Prep Time: Approx. 30 minutes
Servings: Approx. 6-8 servings
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