Thursday, May 10, 2012

Lentil Banana Salad

Ok For Real this tastes like heaven in your mouth.  The combination of banana and lentil is unique, exotic and provides a savory sensory taste bud drenching experience.  Traditionally, this is a Congolese dish which I once made for a dear friend of mine before he left for the Congo to help build schools in impoverished areas.  During my search to find vegan Congolese recipes, I found many treasures. This gem is one such treasure and is very simple to make.

2 cups lentils (green are best but you can use brown or yellow as well)
4 cups water
1/4 cup balsamic vinegar
1 tbsp olive oil (organic cold pressed/expeller pressed is best)
2 bananas (sliced thick)
1/2 diced red bell pepper
2 tbsp fresh chopped cilantro
salt and pepper to taste

1. In a sauce pan, add lentils (rinse and drain first) and water.  Bring to a boil, reduce to low heat, cover and allow to simmer for 15-20 minutes or until all the water is absorbed.  Keep an eye on them and remove from heat once the water is absorbed and lentils are soft.  If left over a hot burner, the lentils will continue to cook and can lose their color.  Set aside and allow to cool to room temperature.
2. In a small bowl, add the balsamic vinegar, oil, and a pinch of salt and pepper.  Whisk together to emulsify.  Add the bananas and bell pepper and toss to coat.  Add the lentils and the cilantro then toss well.  This can be eaten immediately or left in the fridge up to 4 hours to develop flavor.

I've served up my Lentil Banana Salad my vegan soy free quiche and a tasty sprout salad.

1 comment:

  1. Mmmmmm ... who would have thought bananas could be so useful in a savory dish. I have got to try this one.