Late Summer Lentil Salad with Kaua’i Shrimp
by Lisa Villiarimo, TCM Food Specialist
Ingredients:
3/4 C dry Lentils-black caviar or French green variety
3/4 C Millet (or quinoa)
3 stalks celery, diced
2 carrots, grated
1 C kale, finely shredded
1 C cabbage, finely shredded
1 cup zucchini, small dice or grated
4 stems green onion, finely sliced
1/4 C Italian parsley, chopped
3 bulbs garlic, grated
1 C cherry tomatoes, cut in half
1/4 C olive oil (or avocado)
zest from one lemon
1/4 C lemon juice
1-2 Tbsp Sumac seasoning*
2 Tbsp Za’atar seasoning**
2-3 Tbsp Preserved lemon, minced ***
Sea salt & black pepper to taste. 1/2-1 tsp for salad.
Sea Salt for lentils & millet—1 Tbsp into 4 cups water for each.
Method:
Rinse and drain lentils that have been picked through to remove debris or shriveled lentils. Add to pot with 4 cups water and 1 Tbsp sea salt. Cook until tender, drain and add to large mixing bowl.
Add 4 more cups of water to pot and add millet and 1 Tbsp sea salt. Cook until tender, drain and add to mixing bowl.
Add all remaining ingredients to bowl and mix well. Adjust seasonings as desired.
Serve at room temperature as is for a main dish or with roasted chicken, shrimp or fish as a side dish.
Can be made 1-2 days ahead of time for parties or meal prep.
*Sumac: The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish. Find this in the bulk spice section of a natural foods store—Mana Foods or Down To Earth both carry this spice or online.
**Za’atar: Za'atar is a Middle Eastern condiment made with ground dried thyme, oregano, marjoram, sumac, mixed with toasted sesame seeds, and salt. Find this in the bulk spice section of a natural foods store—Mana Foods or Down To Earth both carry this spice or online.
***Preserved Lemon: Preserved lemons are a Moroccan and Middle Eastern condiment where lemons—usually the sweeter Meyer variety—are pickled in salt and their own juices and preserved for at least a month. They add an intense lemony flavor without being sour. You can find them in specialty food stores or online, but they tend to be expensive to purchase. They are very simple and affordable to make yourself—Click here for recipe.
by Lisa Villiarimo, TCM Food Specialist
Ingredients:
3/4 C dry Lentils-black caviar or French green variety
3/4 C Millet (or quinoa)
3 stalks celery, diced
2 carrots, grated
1 C kale, finely shredded
1 C cabbage, finely shredded
1 cup zucchini, small dice or grated
4 stems green onion, finely sliced
1/4 C Italian parsley, chopped
3 bulbs garlic, grated
1 C cherry tomatoes, cut in half
1/4 C olive oil (or avocado)
zest from one lemon
1/4 C lemon juice
1-2 Tbsp Sumac seasoning*
2 Tbsp Za’atar seasoning**
2-3 Tbsp Preserved lemon, minced ***
Sea salt & black pepper to taste. 1/2-1 tsp for salad.
Sea Salt for lentils & millet—1 Tbsp into 4 cups water for each.
Method:
Rinse and drain lentils that have been picked through to remove debris or shriveled lentils. Add to pot with 4 cups water and 1 Tbsp sea salt. Cook until tender, drain and add to large mixing bowl.
Add 4 more cups of water to pot and add millet and 1 Tbsp sea salt. Cook until tender, drain and add to mixing bowl.
Add all remaining ingredients to bowl and mix well. Adjust seasonings as desired.
Serve at room temperature as is for a main dish or with roasted chicken, shrimp or fish as a side dish.
Can be made 1-2 days ahead of time for parties or meal prep.
*Sumac: The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish. Find this in the bulk spice section of a natural foods store—Mana Foods or Down To Earth both carry this spice or online.
**Za’atar: Za'atar is a Middle Eastern condiment made with ground dried thyme, oregano, marjoram, sumac, mixed with toasted sesame seeds, and salt. Find this in the bulk spice section of a natural foods store—Mana Foods or Down To Earth both carry this spice or online.
***Preserved Lemon: Preserved lemons are a Moroccan and Middle Eastern condiment where lemons—usually the sweeter Meyer variety—are pickled in salt and their own juices and preserved for at least a month. They add an intense lemony flavor without being sour. You can find them in specialty food stores or online, but they tend to be expensive to purchase. They are very simple and affordable to make yourself—Click here for recipe.
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