This recipe was shared on Pinterest by Clotilde Dusoulier, a French food writer who offers a wide selection of delicious recipes on her blog, Chocolate & Zucchini.
Prep time: 15 minutes
Cook time: 20 minutes
(1 cup) French Green Lentils, rinsed (substitute other lentils if unavailable)
1 small Onion or Shallot, quartered and thinly sliced
1 1/2 cups Water
1 medium Kohlrabi
3 Tablespoons Sunflower seeds, toasted
A few pinches of ground Cumin (to taste)
1 Tablespoon toasted Sesame oil (if necessary, add a little more to taste)
1 Tablespoon Cider vinegar (add more to taste, if needed)
Freshly ground Pepper
1. In a medium saucepan, combine the lentils, onion, and 1 1/2 cups water. Cover, bring to a simmer, and cook for 20 minutes, until the water is absorbed and the lentils are cooked through but still pleasantly firm. Fifteen minutes into the cooking, add 1/2 teaspoon salt.
2. Transfer to a colander, rinse briefly under a stream of cold water, and drain well.
3. While the lentils are cooking, prepare the kohlrabi. Trim the wispy stems (use the leaves like you would parsley). Inspect the skin, and use a vegetable peeler to peel off any part that looks a little tough or woody; the soft, pale green parts don’t need to be peeled.
4. Dice the kohlrabi to form smallish cubes, and put them in a medium salad bowl with the sunflower seeds. Season with salt and pepper, sprinkle with cumin, dress with sesame oil and cider vinegar, and toss to coat.
5. When the lentils are cooked and rinsed, add them to the bowl and stir gently to combine. Taste, adjust the seasoning, and serve.