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Wednesday, April 30, 2008

Black Lentil Salad with Chard

Ingredients (use vegan versions):

1 cup black lentils cooked according to directions then left to cool
6 strips veggie bacon cut into 1/4" pieces
1 tablespoon brown rice vinegar
1-2 tablespoon Dijon mustard
1 tablespoon raw apple cider vinegar
2 cloves garlic, pressed
1 small onion finely chopped
5 stalks Swiss chard, bottom 1/3 of stem discarded. Cut into 1" strips
2 tablespoon veggie stock
1 small red bell pepper, chopped
2 tablespoon chopped fresh herbs
salt and pepper to taste
olive oil

Add veggie bacon, onions, garlic to pan and cook on low until onions are translucent. I used the recipe found on here on VegWeb for Vegan Bacon at I've also used storebought veggie bacon strips.

Add chard and veggie stock to pan. Cover and allow chard to steam for a couple minutes. Uncover and cook on low a couple more minutes.

Add vinegar, mustard, onion mixture to lentils. Drizzle with olive oil and salt and pepper to taste.

Stir in herbs and bell at last minute.

Refrigerate for at least an hour to cool and distribute the flavors.

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