One version of my favorite raw dish ever. I ate this for Christmas dinner and at least three (non-raw) tablemates kept leaning over to pick at my plate! Red lentils are the most consistently cooperative sprouters I’ve encountered so far: I love them for that; plus they taste fantastic and add a lovely splash of color wherever they’re used. Kale is both hearty and versatile, with a wonderfully resilient texture which, marinated, complements the lentils beautifully.
1 bunch kale, shredded, stems removed
2 cup red lentils, sprouted one day
1 shallot, minced
1 clove garlic, pressed
1 lemon, squeezed
2 tablespoon cider vinegar
4 tablespoon extra virgin olive oil
1½ tablespoon raw honey
1 sprinkle cayenne pepper
1 dash sea salt
1½ teaspoon caraway seeds
1. Marinade: In a big bowl mix together honey, lemon juice, vinegar, pressed garlic, minced shallot (or 1/4 of a smallish red onion) oil, salt, cayenne, and caraway seeds. Adjust to taste.
2. Rinse kale in warm (not hot) water (this will wilt it ever so slightly). Tear off bite-sized pieces of kale leaf into the bowl with the marinade, discarding the stems (or else cut out stems and then shred kale leaves in a processor, and then add to marinade.) Stir well to coat all the kale with marinade.
3. Pack tightly into a sealable tupperware container (I use the disposable ziplock squarish containers which hold about a pint and a half) or a large jar with a lid, so that the kale has no choice but to steep in the marinade.
4. Marinate in refrigerator 8-18 hours (no more).
5. Stir in one-day red lentil sprouts and serve!