Two-Tomato Basil Lentil Salad

After gorging ourselves on french onion soup mac & cheese for a week, it’s time to atone for our sins.  Or at least get some new vegetables circulating in the system.

I’m practicing my future mom skills with this “recipe:” what’s in the fridge tonight, will it be done in less than 20 minutes, how can I make it look like pasta, and will it be at least as good the second and third and fourth times?

Tw0-Tomato Basil Lentil Salad

• 1 cup red split lentils (these turn almost risotto-y when you cook them, which is a bonus for me)
• 2 cups water or vegetable broth
• 3 cloves garlic, peeled and smashed
• 2-3 bay leaves
• big handful cherry tomatoes, quartered
• handful sundried tomatoes, chopped
• 1 bunch scallions, chopped (green parts only)
• big handful basil, chopped
• big handful feta
• dash olive oil
• juice from 1/2 lemon
• salt, fresh ground pepper
• optional: salad greens (spinach, mixed greens, arugula, etc.)

1. Combine lentils, water, garlic cloves, bay leaves, and a dash salt in a medium saucepan.  Bring to a boil, reduce to a simmer, and let it cook for about 15 minutes, or until the lentils are cooked through.
2. While the lentils cook, chop the rest of your veggies.
3. When the lentils are done, remove the bay leaves – and if you have a garlic press, which I really, really hope you do – pass the cooked/softened garlic through the press and mix it all around.  Combine lentils with tomatoes, scallions, basil, feta olive oil, lemon and give a good toss.
4. Serve on top of salad greens for a little more oomph, top with freshly cracked pepper.

The Verdict:

The big bonus from this lentil salad is: it actually looks and tastes like risotto.  So basically, we’re eating straight pasta for the second week in a row! Hollerrrrr.