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Spelt, Green Lentils, sun dried tomato pesto

Spelt has been a staple food in Tuscany since the Etruscan period.  The Etruscans were a Matriarchal society; recent studies have shown that their sudden extinction is due to the fact that they took over the Roman empire.  The Patrician families that ruled the Romans, were in fact Noble Etruscan Families.  The Etruscans enjoyed music, dances, food, and wine.  Wine was introduced from the arabian peninsula by the 9th century BC.  As Egyptians were avid beer drinkers, I wouldn’t be surprised if Etruscans were also enjoying spelt beer.

I happen to be intolerant to gluten, but I can eat spelt.  I also use spelt flour to make delicious desserts.  I will post my apple spelt cake on my next post.

 

This is a summer spelt salad.

 

 

Spelt, Green Lentils, and Sun Dried Tomato Pesto
Serves 6
7 simple steps to an easy to assemble summer salad
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr 10 min
Ingredients
  1. 2 cups rinsed spelt
  2. 1 cup cooked
  3. 1/2 cup black beans (soaked for 6 hours. discard soaking water as it contains hard to digest starches)
  4. 3 cups raw, rinsed roughly chopped spinach
  5. 1/4 cup chopped fresh onions soaked in apple vinegar
  6. salt and pepper
  7. 1/2 cup olive oil
  8. 1/4 cup chopped hazelnuts
  9. 1 carrot minced
  10. 1 tbs vinegar
  11. 1/4 cup sun dried tomato pesto
Instructions
  1. Boil the spelt for 20 minutes or until done. I like mine al dente. Also bring to a boil in salted water, the lentils with a thumb size piece of Kombu. Boil the black beans as well with a little piece of Kombu.
  2. In the summer months I always keep little containers in the fridge with boiled spelt, brown rice, other grains, and beans. I like to be able to assemble my salads quickly. Keep in mind that some brown rice and legumes take up to 40 minutes of cooking time.
  3. Kombu is an algae. Use it while cooking legumes, it helps them become more digestible and reduces flatulence. My grandmother used fennel. I do like fennel, but I do not enjoy the taste it confers to beans.
  4. Flash fry the spinach with 1 tsp of garlic and 1 tbs of olive oil. Set aside
To Assemble the Salad
  1. Place the sun dried tomato in a bowl. Add the remaining olive oil. stir well. Add 1 tbs of vinegar, add the spelt, lentils, spinach, carrot, onion, olive oil. Taste and adjust with salt and pepper.
Notes
  1. substitute with other grains you may prefer. Add more or different vegetables. Be creative
has moved to Hawai'i http://tuscanvegan.com/

 

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