Creamy Pineapple Lentil Salad

Kombu / Kelp is a broad, dried seaweed that releases its rich mineral content into the product it is cooked with. It also serves to reduce the gas-producing properties often associated with legumes such as beans and lentils. A little piece will unfold to almost 3 times its size while cooking. Do not eat it, remove it after cooking. You can find it dried in the organic section of your local supermarket, health food stores or the pantry section of some integrative pharmacies.

Serves 4-6

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Author: Eat Holistic LLC

Serves: 4-6 servings

Ingredients

1 cup French Le Puy Lentils
1 garlic clove, smashed
1 thumb-size piece of Kombu / Kelp (dried seaweed)
1 red and yellow bell pepper, chopped into fine cubes
3 mini cucumbers, finely diced
½ cup fresh pineapple, finely cubed
3 green onion stalks, finely sliced
¼ cup flat leaf parsley, finely chopped
1 tablespoon mint leaves, minced (VERY finely chopped)
½ cup goat’s cheese, crumbled (you can buy it like that, alternatively use feta cheese)
VINAIGRETTE
¼ cup olive oil (EVOO)
⅛ cup balsamic vinegar
Juice of ½ lemon
Dash of water
1 clove of garlic, crushed
Season to taste: Celtic sea salt, Herbamare herb salt, black pepper

Instructions

Combine lentils with 2 cups water, garlic clove and kombu in a saucepan, simmer until all water is absorbed and lentils are cooked through but still firm and a little crunchy. Allow to cool.
Combine all salad ingredients.
Whisk vinaigrette ingredients together vigorously.
Pour over salad and mix well.
Let stand in fridge a while for flavors to unfold. May need to top up seasoning.