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Kamut-Lentil Salad

1 cup dry green or brown lentils (see note below)
6 cups bouillon
2 cups cooked kamut, barley or other whole grain of your choice
1 bunch green onions, sliced (white parts only)
1 red bell pepper chopped
1 cup sliced baby carrots
1/4 cup light Italian dressing
1/2 teaspoon ground cumin
pinch cayenne or a dash of hot sauce, to taste
lettuce leaves (optional)

Bring 6 cups of bouillon to a boil and add the lentils; return to a boil, reduce the heat and simmer 10-15 minutes or until tender. Drain and rinse with cold water. Mix the lentils with the remaining ingredients and chill. Serve on lettuce leaves if desired.

6-8 servings

For cooking instructions and more lentil information, see About Lentils

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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