Access to all articles, new health classes, discounts in our store, and more!
Curried Lentil Salad
Lentil Salad
Serves 8
Ingredients
- 2 cloves garlic, peeled and mashed
- several sprigs fresh thyme, tied together
- 1 teaspoon green peppercorns, crushed
- 1 cup carrots, coarsely grated
- 2 bunches green onions, chopped
- 4 tablespoons parsley, finely chopped
- about 1 cup homemade oil and vinegar salad dressing
Directions
Soak lentils in filtered water 3-4 hours.
Drain, rinse, place in a pot, and add stock to cover.
Bring to a boil and skim.
Add salt, garlic, thyme, and peppercorns.
Simmer about 1 hour, uncovered, until liquid has almost completely reduced.
Remove thyme and let cool.
Use a slotted spoon to transfer the lentils to a bowl.
Add grated carrots, onions, and parsley.
Toss with dressing.
Serve topped on lettuce leaves.
Note: Recipes for lacto-fermented vegetables, condiments, fruits, and beverages can be found in Nourishing Traditions: The Cookbook That Challenges Politically-Correct Nutrition and the Diet Dictocrats. Available from PPNF.
Published in the PPNF Health Journal
Summer 1996 | Volume 20, Number 2
Copyright © 1996 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide