It’s been awhile since I posted something, but I was feeling inspired by another lentil salad I made today. I say another because my last post was basically the same recipe, only this one uses a different type of lentil and mixed micro greens instead of romaine. It’s so tasty and simple, I got up this morning and was able to make this salad in 30 minutes before I had to get ready for the day. And it should allow me enough leftovers for the next 2-3 days. So that being said, I highly recommend this recipe to anyone looking for something easy, healthy, and quick to prepare.
For the lentils:
-1 cup lentils
-3 cups water
-1 pinch sea salt
-1 bay leaf
For the Veggies:
-1/2 red onion, small diced
-1 carrot, small diced
-2 tablespoons extra virgin olive oil
-optional: chopped parsley and basil
For the Salad:
-extra virgin olive oil
-micro greens, or your favorite greens
- Search lentils for any small rocks and remove. Add lentils to a medium pot with the water, a pinch of salt and a bay leaf. Bring to a rapid boil, then turn the heat to simmer and cook covered with a lid for 25 minutes. *Note: add more water to the pot throughout the cooking process if you notice the lentils have absorbed most of the water.
- Once the lentils have cooked for about 15 minutes, add olive oil to a heated pan. When the oil is hot, add the carrots and onions and sprinkle with salt and pepper. Cook about 5 minutes or until soft. Add the chopped herbs and mix in.
- When the lentils are done, strain them if there’s excess water. Remove and discard the bay leaf. Add the cooked vegetables to the pot of lentils and mix together. Allow the lentils to cool, then pour over a bowl of greens, drizzle with olive oil, add feta, avocado and sprinkle with salt and pepper to taste. Enjoy!