For the salad:
- 1 cup dried green lentils, soaked overnight or for 8-10 hours
- 1/2 cup white, pinto or kidney beans (or a combo)
- 1 package of tofu, patted dry with a paper towel
- a handful of almonds, crushed
- a handful of dried cherries or cranberries
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp of lemon juice
- 1-2 tbsp honey
- sea salt, fresh black pepper and fresh thyme to taste
Place lentils and bean in a pot with about 3 cups of water. Cover and let simmer over medium heat for 15-20 minutes. Once beans are cooked, drain water and rinse with cold water.
Meanwhile, slice tofu into 1 inch squares and coat with salt and pepper. Heat olive oil, ghee or butter and saute tofu until browned (about 10 minutes).
In a medium bowl, combine cooked beans and tofu with the almonds and cherries.
For the dressing: In a small bowl, combine all ingredients (these measurements are approximations because with dressings I tend to combine due to taste – so use your best judgement). Pour dressing over the salad and lightly mix to coat.
This salad is really delicious served with hummus or tahini and small pita pockets.
A delicious topping for pizza, pasta or polenta! When I made this, I sautéed polenta circles and topped with roasted red peppers, the pesto and fresh, chopped basil.
Makes about 1 1/2 cups
- 1/2 cup sun-dried tomatoes
- 1 cup of water
- 1/4 cup almonds
- 1-2 garlic cloves
- 2 tbsp olive oil
- 1/4 tsp salt
- dash of fresh ground pepper
- 1/4 cup fresh basil, chopped
Place the sun-dried tomatoes in a saucepan and cover with water. Bring to a low boil and simmer until soft (about 15 minutes). Grind the almonds in a food processor. Add the tomatoes (and 1/2 cup of the water), garlic, oil, salt, and pepper and puree. Stir in the chopped basil.