Friday, May 8, 2009

Lentil Salad with Dry Land Cress

I cooked some lentils in my crock-pot after soaking them overnight to remove the phytates. I drained them well and added:

Olive Oil
Lemon-juice of one
Sea Salt
Spring Onions
Lacto-fermented carrots, chopped

As a side, I cooked some dry land cress like this:

Saute 2 strips of nitrate-free bacon
Toss into pan, 2 heads of chopped dry-land cress (I got this at the farmer's market)
Saute the cress until limp and slightly cooked.

I actually put both of these together on top of a fresh bib lettuce leaf.

This is a delicious cold or slightly warm salad. For lunch the next day I took more lentils and seasoned with balsamic vinegar, onions, salt, pepper, and olives and topped with slices of avocado coated in vinegar.

It's fast food if you have the lentils already cooked and in the fridge unseasoned. This way you can get them out to make a salad, stew, or soup.

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