Room Service NNK's Moroccan Lentil Kale Salad

This was one of the many FABULOUS dishes Room Service NNK served at the Kekoka Yoga Retreat for Saturday’s dinner. Thank you, Bex, for sharing! Serves 6-8.

INGREDIENTS

  • 2 cups of dry lentils

  • 2 cups of dry brown rice

  • ¼ cup pepitas

  • ¼ cup of raisons

  • 1 cup of grated carrot

  • 1 cup of finely sliced celery

  • ½ cup of finely chopped kale

  • ½ cup finely chopped red onion

 Dressing:

Emulsify in a blender the following ingredients:

  • ¼ cup of balsamic vinegar

  • ¼ cup of olive oil

  • Teaspoon of lime pickle (in the Asian section)

  • Teaspoon of Madras curry (in the Asian section)

  • Juice of three limes

  • Salt/pepper to taste

 PROCEDURE

  1. Follow the label for the rice and lentils and cook through with boiling water. Lentils work well in a slow cooker, and if you have a rice cooker, the machines will do the work for you. Allow to cool, mix with the rest of the ingredients in a large bowl.

  2.  Drizzle dressing over the top so that it is damp but not dripping. Place in fridge and allow to sit for at least an hour.

RecipesSusan JohnsonComment