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Green French Lentil/Tempeh Salad
Betsy S.
A colorful hearty salad with flavorful herbs and a wonderful blend of softness and crunch.
590 ml 2 1/2 cups green lentils, cooked
470 ml2 cups tempeh, crumbled, seasoned & sauteed
470 ml2 cups of: carrots,yellow beets, celery, colored peppers, diced
120 ml1/2 cup walnut/unsweetened coconut, toasted
59 ml1/4 cup herbs: parsley, basil, oregano
salt/pepper to taste
Dressing
44 ml3 T. olive oil
12/-1 tsp. rice vinegar
herbs, spices of choice
INSTRUCTIONS
Gently mix tempeh into the lentils. Add the remaining ingredients except for the dressing. Mix the dressing, taste, add to salad. Adjust to taste.
*NOTES This is one of the first recipes that I have actually written down and transcribed into the computer with a picture that Gunter took. You can add/delete whatever ingredient you want or substitute your favorite veggie.
I took it to a potluck yesterday and people enjoyed it very much.