Green Lentil Salad

So I was cleaning out the pantry and realized that I probably don’t need to buy food for the next two weeks before we move. Of course, I would love to have a few more trips to Costco (insert a very sad face), but I think I can make do with a lot of staples I still have.

My new “make-do” mentality was reinforced by a gentleman I met Sunday at the Indulge conference. OXO organized a tour of the Wilamette valley and we went to a local farm with an onsite mini grocery store. One of the founders of Our Table Cooperative was talking about how his goal is to create meals with what’s available from the farm and I really thought that was such a nice idea compared to running around to all the stores trying to gather all the ingredients you think you need (which is totally what I do).

So that inspired me to just create with what I have on hand instead of spending extra time picking up last minute ingredients.

I definitely have plenty to work with. Is anyone else a pantry pack rat like me? I start to feel uncomfortable when it looks too bare. You know one thing that I can always find in there? Beans or lentils. Those dried bags are just so darn cheap and they’re so nutritious. Why not keep them on hand? I realize they take a little more planning than cracking open a can of beans, but they are worth the time.

I thought a simple green lentil salad would be nice to have for lunches and dinner as you can do so much with it. You can stuff it into a lettuce leaves, pair it with an egg or any other protein of choice. Plus it’s good warm or cold. It’s really yummy topped with hot sauce!

I ate it with some leftover boiled shrimp and had it later that night with avocado and chicken.

I used whatever vegetables I had left in the fridge and made a quick vinaigrette- you can really customize it to your liking.

So….the countdown is on my friends. Packers come in 2 weeks! And we are one step closer to finding a home in Louisiana, but still need time to settle things. So much to do.

I will let you know when I have to pull the plug from blogging. Perhaps for a week or two as we drive down to Texas.

[Tweet “Want a healthy and easy versatile side dish to keep in the fridge all week? Try this green lentil salad! via @nutritiouseats”]

5.0 from 1 reviews

Green Lentil Salad

 

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Cook time

25 mins

Total time

25 mins

 

This lentil salad is low calorie, high fiber and packed with protein. It makes a great bed for your protein of choice and can be enjoyed warm or cold.

Author: Melanie F. | Nutritious Eats

Recipe type: Side Dish

Serves: 8

Ingredients

• 2 cups lentils, picked through and rinsed
• 8 cups water
• 1½ teaspoon salt, divided
• 1 cup diced carrots
• 1 cup diced onions
• 1½ cup diced bell pepper (I used yellow and orange)
• 3 cloves garlic minced
• ¼ cup red wine vinegar
• 1 Tablespoon dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ cup, plus 1 Tablespoon divided extra virgin olive oil

Instructions

1. Bring dried lentils and water to a boil, cover and reduce heat to simmer for 25 to 30 minutes or until tender. Add salt to the lentils have way through cooking. Once tender, drain lentils and transfer to a large bowl.
2. Meanwhile, add 1 tablespoon olive oil to a large skillet. Add carrots, onions and bell peppers and sauté 6-7 minutes or until tender, but still with a little bite to them.
3. While the veggies and lentils cook, whisk together red wine vinegar and dijon mustard. Add ½ teaspoon salt, pepper, dried thyme and garlic powder. Slowly whisk in olive oil, little by little until dressing has emulsified.
4. When veggies are done, combine with cooked lentils. Pour dressing over salad and stir. Serve room temperature or cold. Garnish: chopped fresh parsley and hot sauce if you have.

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