Black Lentil And Kasha Salad
Source: From Bill Spalding

1 c black beluga lentils
1 lg bay leaf
salt and freshly ground pepper; to taste
1 tb olive oil
3 tb shallot or green onion; minced
1/2 c kasha
1/4 c slivered almonds; toasted blanched
1 c red pepper (roasted and peeled); diced
1 c ripe tomato (firm); diced, seeded
1/2 c fresh sweet corn kernels
1/2 c diced red onion
1 lime vinaigrette, recipe follows

GARNISH
1 tender young savory greens*(Mezclum)

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 to 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 saute shallots and kasha over moderate heat until lightly browned. Add 1 cup water or stock and bring to a boil. Reduce heat and simmer covered 15 to 20 minutes until water has evaporated and kasha is tender. Remove from heat and let cool. Add lentils, kasha 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. Yield: 6 servings

LIME VINAIGRETTE:
3 tablespoons fresh lime juice
1 1/2 tablespoons champagne vinegar
2 teaspoons grated lime zest
1 tablespoon minced garlic
2 tablespoons chopped cilantro and/or mint
1 teaspoon chopped, seeded Serrano chile (or to taste)
1 1/2 teaspoons toasted ground cumin
3 tablespoons olive oil
Salt and freshly ground pepper, to taste

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