This seems like a bit of work, and while it is a more involved recipe than I usually care to make, the results are quite impressive, not to mention delicious. It’s good for a gathering, or to take to a gathering. You can use any kind of lentil, just cook them so they still retain their shape. This applies especially for red lentils, which dissolve into a (delicious) mush quickly, so cook then until barely tender. Quickly prepared grains, such as couscous and bulgur lessen the work load, as do already-cooked grains–just bring the latter to room temperature before creating the dish.

1/2 c rice vinegar or white wine vinegar
4 1/2 t curry powder
2 garlic gloves, pressed
2/3 c sesame, safflower or other vegetable oil
salt and ground black pepper, to taste
5 – 6 c cooked lentils (from about 2 c dried)
3 c peeled, diced kohlrabi
3 c cooked grain
6 – 8 c chopped salad greens
1 c chopped scallions
fresh, chopped herb, for garnish, optional

1. Combine vinegar, curry powder, garlic, oil, salt, and pepper in a bowl.

2. Put cooked, cooled lentils, kohlrabi, cooked grain, greens, and scallions in a large bowl. Toss to combine. Pour dressing over. Toss again. Taste for seasonings. Sprinkle with some fresh, chopped herb.