Our guest today is Vonnroach, who says that the Ento Nation podcast saved her life. We’ll meet her and hear her story. In the Bugible Kitchen, Aly Moore creates a wonderful Entomo Lentil Salad, and our friend Florian from France brings us all the latest edible insect news from Europe in the European Buzz.
Entomo Lentil Salad
Ingredients
½ Can 15 oz. Lentils
1 Cup Cherry Tomatoes
¼ Cup Chives
¼ White Wine Vinegar
¼ Cup Parsley
Olive Oil
Salt & Pepper to taste
¼ Cup Roasted Mealworms
Directions:
Rinse & drain lentils.
Halve/quarter cherry tomatoes.
Slice chives.
Add all ingredients to a small bowl and toss to combine.
Add in bugs and vinegar, olive oil, salt, and pepper.
Stir and serve immediately or refrigerated to develop more.
Click here to visit Florian Nock’s Entomove Project.
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SNACIA – North American Coalition for Insect Agriculture
Cricket Market/Infinite Food Group
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