I don't know about you, but I like my lentils French.
Sundays are typically routine for me. Wake up, go to church, take an incredibly guilt free nap because you went to church, wake up famished wondering what to eat, go to the grocery store, stand in my kitchen debating what to cook because I didn't plan a proper shopping list. Buying string cheese but disregarding a protein is a common Sunday shopping mishap for me. This happened to me last Sunday.
One thing that I really try to do is make some form of lunch that will last me the week. As I stared at my loot, the one proactive ingredient I bought was a pack of french lentils. Now let me take a step back here. I never buy french lentils. I buy whatever lentils are roughly 99 cents. However, my grocery store is closed for renovations, forcing me to re-evaluate my life and shop at Whole Foods. Whole Foods is fancy, Whole Foods sells french lentils.
But in all reality, lentils are the perfect ingredient for a make ahead lunch. They are hearty and resilient. AKA they will not get soggy in your fridge like every other salad item. I paired this recipe with arugula, a more sturdy leafy green. There are so many different spins you can take when creating a cold lentil salad. For example, swap out feta for goat cheese (yum). Or even add in some walnuts of pine nuts for extra heartiness. If you want extra protein, add in sausage, chicken, or even shrimp.
One thing that I really try to do is make some form of lunch that will last me the week. As I stared at my loot, the one proactive ingredient I bought was a pack of french lentils. Now let me take a step back here. I never buy french lentils. I buy whatever lentils are roughly 99 cents. However, my grocery store is closed for renovations, forcing me to re-evaluate my life and shop at Whole Foods. Whole Foods is fancy, Whole Foods sells french lentils.
But in all reality, lentils are the perfect ingredient for a make ahead lunch. They are hearty and resilient. AKA they will not get soggy in your fridge like every other salad item. I paired this recipe with arugula, a more sturdy leafy green. There are so many different spins you can take when creating a cold lentil salad. For example, swap out feta for goat cheese (yum). Or even add in some walnuts of pine nuts for extra heartiness. If you want extra protein, add in sausage, chicken, or even shrimp.
Ingredients:
1 lb lentils (green or french)
1 cup diced celery
2 cloves garlic minced
6 cups of water
1 cup crumbled feta
1/2 red onion thinly sliced
1 lemon juiced
1/4 cup olive oil
1/2 teaspoon salt
freshly cracked pepper
1 tbs dijon mustard
1 tbs red wine vinegary
1 tsp dried oregano
Arugula
In a medium sized pot combine heat 1 tbs olive oil. Add lentils, celery and garlic. Cook for 2 minutes. Add in water and bring mixture to a boil over medium high heat. Cover and reduce heat to low. Cook lentils for roughly 30 minutes until lentils are cooked through, but not mushy. Meanwhile, in a small bowl combine oil, salt and pepper, dijon, red wine vinegar, and oregano. After the lentils are cooled, place into a large bowl and toss with dressing. Add in diced onions and feta. Serve over arugula.
1 lb lentils (green or french)
1 cup diced celery
2 cloves garlic minced
6 cups of water
1 cup crumbled feta
1/2 red onion thinly sliced
1 lemon juiced
1/4 cup olive oil
1/2 teaspoon salt
freshly cracked pepper
1 tbs dijon mustard
1 tbs red wine vinegary
1 tsp dried oregano
Arugula
In a medium sized pot combine heat 1 tbs olive oil. Add lentils, celery and garlic. Cook for 2 minutes. Add in water and bring mixture to a boil over medium high heat. Cover and reduce heat to low. Cook lentils for roughly 30 minutes until lentils are cooked through, but not mushy. Meanwhile, in a small bowl combine oil, salt and pepper, dijon, red wine vinegar, and oregano. After the lentils are cooled, place into a large bowl and toss with dressing. Add in diced onions and feta. Serve over arugula.
RSS Feed
