Hello again!
Hope you’re all hanging in there and staying sane and healthy. I'm so grateful for all of the responses I received to the email/recipe I sent you last week--so much so that I’ve decided to share another recipe today. This one is delicious while still being easy to make, extremely nutritious, gluten-free, and vegetarian (or vegan, if you so choose!). Plus, just like last week's, this recipe just begs for you to personalize it. Substitutions are welcome, so make it yours! In fact, this is a great way to make use of what you already have in your refrigerator and avoid a trip to the market!
And finally, in case you need a little inspiration for adding lentils to your regular diet, check out this website, which shows you that lentils have the lowest carbon footprint of just about any food out there. So if you’re hoping to save the planet (while still eating well!), lentils are the way to go. J
Marinated Lentil Salad
Lemon Garlic Dressing
¼ cup lemon juice (about 1 medium lemon)
¼ cup olive oil
2 cloves garlic (about 1 tablespoon), minced (or 1 teaspoon dried garlic)
1/2 Tablespoon dried oregano (or 1 Tablespoon fresh, chopped)
1 teaspoon salt
½ teaspoon black pepper
Note: this dressing is also delicious on most other salads!
Salad
1 cup dry brown lentils (you can also substitute a can of your favorite beans)
1/2 bunch parsley or mint, chopped (about ½ cup)
2 cups chopped tomatoes
1/4 cup diced red, yellow, or green onion
½ small cucumber, peeled (if desired) and diced
2 oz feta cheese, crumbled (omit if vegan)
Optional: ¼ cup chopped black olives, 1 shredded or diced carrot, 1 cup shredded cabbage, and/or 1 cup chopped red bell pepper or any other veggies you find in your fridge!
Bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled. Note: there are many ways to cook lentils, I just find this to be the easiest and most foolproof.
While the lentils are cooking, prepare the lemon garlic dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Set the dressing aside.
When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley or mint, tomatoes, onion, cucumber, crumbled feta, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing. Taste and adjust seasonings to your preference.
Let sit 20 minutes, to allow the flavors to meld, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.
To your health,
Teri
Hope you’re all hanging in there and staying sane and healthy. I'm so grateful for all of the responses I received to the email/recipe I sent you last week--so much so that I’ve decided to share another recipe today. This one is delicious while still being easy to make, extremely nutritious, gluten-free, and vegetarian (or vegan, if you so choose!). Plus, just like last week's, this recipe just begs for you to personalize it. Substitutions are welcome, so make it yours! In fact, this is a great way to make use of what you already have in your refrigerator and avoid a trip to the market!
And finally, in case you need a little inspiration for adding lentils to your regular diet, check out this website, which shows you that lentils have the lowest carbon footprint of just about any food out there. So if you’re hoping to save the planet (while still eating well!), lentils are the way to go. J
Marinated Lentil Salad
Lemon Garlic Dressing
¼ cup lemon juice (about 1 medium lemon)
¼ cup olive oil
2 cloves garlic (about 1 tablespoon), minced (or 1 teaspoon dried garlic)
1/2 Tablespoon dried oregano (or 1 Tablespoon fresh, chopped)
1 teaspoon salt
½ teaspoon black pepper
Note: this dressing is also delicious on most other salads!
Salad
1 cup dry brown lentils (you can also substitute a can of your favorite beans)
1/2 bunch parsley or mint, chopped (about ½ cup)
2 cups chopped tomatoes
1/4 cup diced red, yellow, or green onion
½ small cucumber, peeled (if desired) and diced
2 oz feta cheese, crumbled (omit if vegan)
Optional: ¼ cup chopped black olives, 1 shredded or diced carrot, 1 cup shredded cabbage, and/or 1 cup chopped red bell pepper or any other veggies you find in your fridge!
Bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled. Note: there are many ways to cook lentils, I just find this to be the easiest and most foolproof.
While the lentils are cooking, prepare the lemon garlic dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Set the dressing aside.
When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley or mint, tomatoes, onion, cucumber, crumbled feta, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing. Taste and adjust seasonings to your preference.
Let sit 20 minutes, to allow the flavors to meld, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.
To your health,
Teri
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