KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 secondsServes 6-8
for the saladBeluga Lentils 2
1 1/2 cups beluga lentils, rinsed and picked through
1 cup farro, soaked for 1 hour
2 cups vegetable broth
1 bunch kale, stems removed, and chopped into small pieces
2 cups mango, cut into small chunks
1 avocado, chopped small
1 teaspoon olive oil
1/2 onion, diced
1 package of enoki mushrooms, removed from base
1 package of bunapi mushrooms, removed from base
salt and pepper to taste
for the dressing
1/4 cup fresh lemon juice
1/4 cup orange muscat champagne vinegar (or other citrusy vinegar)
2 tablespoons olive oil
1 tablespoon agave syrup
2 teaspoons dijon mustard
a few dashes of garlic powder
Comments