Here’s a wonderful recipe to start your week right! Especially after the food extravaganzas (yeah!!) of the past few days, this salad may be a really great idea for helping your digestive system to get back on track. Add a serving to the bottom of a Ball jar or two, fill to the top with freshly washed-and-dried greens, and you’ll be ready for the week with a couple of lunches-to-go-go!
1 cup lentils, uncooked
1 tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 clove garlic, minced
2 tbsp. red wine vinegar
2 green onions, chopped (whites and greens)
2 tbsp. flat-leaf Italian parsley, chopped
¼ small red onion, chopped finely
1 medium carrot, peeled and sliced very thinly
Kosher salt, to taste
ground black pepper, to taste
Add water to cover lentils in a medium-large pot, and cook covered over medium-high heat for 30-45 minutes until tender (but intact). Pour through a colander, rinse with cool water, and set aside.
In a small mixing bowl, whisk together olive oil, lemon juice, garlic and vinegar, and set aside.
Combine cooked lentils, chopped green and red onions, sliced carrots, and parsley in a medium bowl. Add olive oil dressing and toss. Sprinkle with Kosher salt and ground black pepper, and taste. Refrigerate up to 2-3 hours (at least 30 minutes) to allow flavors to blend.
Ball jar idea: Add a scoop of grains (brown rice, bulgur wheat, quinoa, millet) to your jar before adding the lentil salad and greens. Yum!!
And thank you to asweetpeachef.com for a peach of a recipe!