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.)
- 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.
- While the lentils cook, chop the rest of your veggies.
- 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.
- Serve on top of salad greens for a little more oomph, top with freshly cracked pepper.
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.