Black Lentil And Kasha Salad

Directions

1. Add in the lentils to a deep saucepan and cover with 4 c. water and the bay leaf. Bring to a boil, reduce heat and simmer partially covered for 12 to 15 min or possibly till lentils are tender but not mushy. Remove from heat, drain and season with salt and pepper. Set aside and let cold. Throw away bay leaf.
2. In a saucepan, heat the extra virgin olive oil and saute/fry shallots and kasha over moderate heat till lightly browned. Add in 1 c. water or possibly stock and bring to a boil. Reduce heat and simmer covered 15 to 20 min till water has evaporated and kasha is tender. Remove from heat and let cold.
3. Add in lentils, kasha almonds, pepper tomato, corn and onion to a bowl and toss gently with the lime vinaigrette. Season to taste with salt and pepper and serve salad on a bed of tender savory greens.
4. Yield: 6 servings
5. LIME VINAIGRETTE:3 Tbsp. fresh lime juice 1 1/2 Tbsp. champagne vinegar 2 tsp. grated lime zest 1 Tbsp. chopped garlic 2 Tbsp. minced cilantro and/or possibly mint 1 tsp. minced, seeded Serrano chile (or possibly to taste)
6. 1 1/2 tsp. toasted grnd cumin 3 Tbsp. extra virgin olive oil Salt and freshly grnd pepper, to taste
7. Whisk all ingredients together and store covered in refrigerator up to 3 days
8. NOTES :*arugula, watercress, muzuna or possibly a combinatio