1 cup black beluga lentils
1 large bay leaf
Salt and freshly ground pepper
1 tbls. olive oil

3 tbls. minced shallot or green onion
1/2 cup kashi
1/4 cup toasted blanched slivered almonds
1 cup diced roasted and peeled red pepper
1 cup diced, seeded firm ripe tomato
1/2 cup fresh sweet corn kernels
1/2 cup diced red onion
Lime vinaigrette (recipe follows)
Garnish: Tender young savory greens such as arugula,
watercress, mizuna or a combination

Lime Vinaigrette:
3 tbls. fresh lime juice
1 1/2 tbls. champagne vinegar
2 tsp. grated lime zest
1 tbls. minced garlic
2 tbls. chopped cilantro and/or mint
1 tsp. chopped, seeded serrano chile (or to taste)
1 1/2 tsp. toasted ground cumin
3 tbls. olive oil
Salt and freshly ground pepper to taste

Whisk all indredients together and store covered in refrigerator up to 3 days.

Add the lentils to a deep saucepan and cover with 4 cups water and the bay
leaf. Bring to a boil, reduce heat and simmer partially covered for 12-15
minutes or until lentils are tender but not mushy. Remove from heat, drain
and season with salt and pepper. Set aside and let cool. Discard bay leaf.

In a saucepan, heat the olive oil and sauté shallots and kashi over moderate
heat until lightly browned. Add 1 cup water or stock and bring to a boil.
Reduce heat and simmer covered 15-20 minutes until water has
evaporated and kashi is tender. Remove from heat and let cool.

Add lentils, kashi, almonds, pepper, tomato, corn and onion to a bowl and
toss gently with the lime vinaigrette. Season to taste with salt and pepper
and serve salad on a bed of tender savory greens.

Serves 6 John Ash © 1996