Source: Food52, July 8, 2014


1/2 cup French lentils
3 to 4 cups water or vegetable broth
1/2 cup kamut berries, soaked overnight and drained
4 to 5 cups arugula and/or other mixed greens
fennel bulb, sliced
carrots, peeled in strips
radishes, julienned
cucumber, julienned
tomato, diced
green onions, sliced
tablespoons pumpkin seeds, toasted, plus more for garnish
teaspoons flaxseeds, plus more for garnish
3 to 4 avocados

basil dressing

1/4 cup olive oil
2 to 3 cloves garlic
tablespoons fresh basil
1/4 teaspoon salt, or to taste


  1. In a medium saucepan, bring lentils and water or vegetable broth to a boil and simmer until lentils are slightly tender. Drain and allow to cool.
  2. In a medium saucepan, bring kamut berries to boil in 1 1/2 cups water or vegetable broth. Decrease the heat to maintain a simmer, cover, and cook until the kamut berries are tender, but still slightly chewy, 50 to 60 minutes. Remove from heat. Drain any remaining liquid and allow to cool.
  3. To make the basil dressing: In a mini food processor blend the oil, garlic, fresh basil, and salt.
  4. Once the lentils and kamut have cooled, make the salad. In a large bowl, add greens, fennel, carrots, radishes, cucumbers, tomatoes, green onions, pumpkin seeds, and flaxseeds. Gradually add basil dressing, keeping in mind you may not use all of it. Toss to combine. Taste and adjust for salt. Let salad sit at room temperature for 10 minutes to allow the flavors to come together. Toss again before serving; serve with 1/2 sliced avocado on top of each salad. Sprinkle with pumpkin seeds and flaxseeds, and drizzle with more basil oil dressing.

Note: When using kamut, don’t forget to soak overnight in advance. If you have difficulty finding kamut berries, you can substitute farro, spelt, or wheat berries.