Saturday, April 28, 2012

Ecuadorian-inspired lentil cashew salad

A friend in college had me over for his father's good Ecuadorian cooking, and I remember the salad that was thinly sliced peppers and onions with cilantro, vinegar, olive oil, salt and pepper. Mmmmmm!! This is not that, but inspired by that. If I had fresh parsley or cilantro, they'd be in this.

Ecuadorian-inspired Lentil Cashew Salad

Sprouted green lentils

Sliced, chopped, or finely diced bell peppers and onions

Lots of brown rice vinegar

Olive oil

Salt, maybe a little pepper (lentil sprouts are already peppery)

Marinate all day, and add in raw cashews (not soaked), at the last moment before enjoying! Herbs of choice beside parsley or cilantro could be basil or oregano.

Enjoy!~ laura

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