1 C red lentils
1 corn cob (if corn is in season, if not use another vegetable)
2 green onions, sliced
1 carrot shredded
¼ C almond oil
½ t chopped fresh ginger
1 T apple cider vinegar
Place the lentils in a jar and cover with cold water. Allow the lentils to soak overnight. Drain and set aside. Cut the corn kernels off the cob of corn, add to the lentils, add the green onions and shredded carrot. In a small bowl whisk oil, ginger, and vinegar. Season to taste with salt and pepper and serve.
Serves 4 as a side dish
Click here for the link to Tyler Florence’s Recipe.
