Lentil salad with Kimchi

Lentils, which have a low glycemic index, are a good source of protein, fiber, minerals and antioxidants. This succulent salad is served cold or slightly warm. Walnut vinegar brings an indefinably special flavor to the combination of kimchi, turmeric, cilantro and walnuts. No substitutions.

Ingredients :

1 package of cooked refrigerated lentils (around 1 pound) or canned cooked lentils.
1 rounded tbs. of Kimchi
1/8 tsp. of Turmeric
10 cilantro leaves
1 minced shallot
1 tbs. chopped walnuts
1 tbs. walnut vinegar (Amazon.com)
1 tbs. olive oil
1 tsp. flaxseed oil
Salt and pepper to taste

Directions :

Cutting cilantro leaves into very small pieces with a scissors.
Combine all the ingredients, except salt and pepper in a pretty salad bowl. Stir in salt and pepper just before serving.
As an option you can also serve it in an attractive plate as an individual course.
Recipe 2 with Karen

2 commentaires:

  1. J'aime les lentilles chaudes ou froides, toujours agréables en salade. J'ajoute parfois du saumon et c'est excellent .

  2. Les lentilles sont effectivement, délicieuses avec le poisson. Riches en nutriments, elles "calent" bien pour attendre le repas suivant.


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Merci beaucoup!