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serve 4


Ingredient Checklist
  • Optional -1 cup boiled quinoa


Instructions Checklist
  • For vinaigrette, in a large serving bowl whisk together the red wine vinegar, olive oil, chopped dried tomatoes, garlic, mustard, salt and pepper. Add kale; toss to coat. Top with lentils and sweet pepper, quinoa and sprinkle with cheese.


Tip: To cook your own lentils, rinse and drain 3/4 cup brown, French, or yellow lentils. In a medium saucepan bring 2 cups water to boiling. Stir in lentils. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or just until tender. Drain and cool. Store in refrigerator up to 3 days. Makes 1 3/4 cups.

Church Hill Court Vjal Ir-Rihan
San Gwann Malta – Europe
Mon-Fri: 8:00-20:00

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