Lentils, Mung Beans and Barley with Kale and Tahini Sauce

Gluten Free food is a big subject these days and so many people are afflicted by the effects of eating wheat based products. Luckily, there's so many more options available for everyone now. Coeliacs can actually go out to eat and find at least one gluten free option on most menus. More and more vegan and vegetarian food is available, too.

Accumulate a nice assortment of all sorts of dried pulses in your pantry, like mung beans, lentils, beans, barley and quinoa. Take a spoonful of each and soak them in water overnight. Then simmer them in water, salt and a bay leave until soft. Store them in a snaplock back in the fridge and add them to you meals during the week. Great in salads, perfect mixed in with your veggies and so easy.

Gather

Mung Beans | 1/4 cup

Barley | 1/4 cup

Lentils | 1/4 cup

Kale | small bunch, sliced and blanched in hot water

Salt & Pepper | to taste

Tomato | 1 small, diced

Parsley | 2 sprigs, finely sliced

What to Do

Soak the beans, lentil and barley overnight in water. Next day, drain and simmer in fresh water until soft. Drain and let them cool.

Toss them with diced tomato, kale and S&P.

Now for the Tahini Sauce

Take a 1/4 cup of tahini paste, mix with salt, lemon juice and water until it a soft, runny consistency and the lemon and salt taste just right. This is very personal, I've found, as I love lemon and salt but others may prefer the tahini to be more dominant. Up to you.

#Lentils #salad #Vegetarian #kale #vegan