Maple-tossed beluga lentil salad from The Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day by David Frenkiel and Luise Vindahl

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Notes about this recipe

  • milgwimper on June 30, 2020

    This was good. I would suggest adding something bright or add more lemon juice if you skip the Rhubarb. As it gives it a bright and tangy taste. It can be a substantial lunch or dinner on it's own with the lentils, we made them with beluga lentils. The texture was good but a rib sticker.

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