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Lentil Kohlrabi Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 35 min
  • $$
Gatheredtable

Ingredients

  • 1 red onion, quartered and thinly sliced
  • 3 tablespoons sunflower seeds, toasted
  • 1 cup lentils, rinsed
  • 1 kohlrabi (about 13 ounces)
  • 1/2 teaspoon of ground cumin
  • 2 tablespoons of toasted sesame oil
  • 2 tablespoons of cider vinegar
  • sea salt and black pepper, to taste

Directions

Prep: 1. Slice onion. 2. Toast sunflower seeds. Make: 1. In a saucepan, combine the lentils, onion, and 1 1/2 cups water. 2. Cover, bring to simmer, and cook for 20 min. until lentils are cooked through but still firm. 3. 15 min. into cooking, add 1/2 teaspoon salt. 4. Transfer to a colander, rinse and drain well. 5. While the lentils are cooking, prepare the kohlrabi. Trim the wispy stems, use a vegetable peeler to peel off any part that looks tough. 6. Dice the kohlrabi into cubes, and put them in a bowl with the sunflower seeds. 7. Season with salt and pepper, sprinkle with cumin, dress with sesame oil and cider vinegar, and toss to coat. 8. When the lentils are cooked and rinsed, add them to the bowl and stir gently to combine. Adjust seasoning if needed, and serve.

Notes

French green lentils are recommended!

Goes great with these recipes

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