I think I speak for most people when I say that summertime has me wanting all the fresh foods I can get my hands on. There is nothing better than cucumbers and tomatoes straight out of my grandmothers garden. Unfortunately I’m too far away to enjoy them, so I have to settle for the veggies I can find at my local. Nevertheless, they made an absolutely phenomenal salad.
I know, I brag about all my dishes, but really you have to believe me when I say this one is delicious! Tried and tested on my housemates. It’s also a snap to put together and keeps well in the fridge. You could use it as a filling for a wrap. Or a side to your salmon. Or just eat it by the spoonful.
Lentils are rich in complex carbohydrates. Complex carbs help boost your metabolism and increase fat burn. They are also one of the few vegetarian sources of B Vitamins and provide a great amount of protein. I could go on, but the list of beneficial nutrients in lentils is quite long. So just add them to your diet, okay?
This recipe will make 2-4 servings depending on how you serve it. Double it to meal prep for the week.
Ingredients
1/2 C Dry Lentils (I used red)
1 Red Pepper
1/2 Large Cucumber
1/2 Red Onion
8 Sun Dried Tomatoes
2/3 C Spinach
3-4 Tbsp Chopped Dill
3-4 Tbsp Chopped Coriander
For the Dressing
Juice from 1/2 Lemon
2 Tbsp Apple Cider Vinegar
2-3 Tbsp Oil from the Sun Dried Tomato Jar
Salt and Pepper to Taste
Directions
Boil a pot of water and cook lentils until soft, but still have a bite. Around 5-7 minutes if they are split, 15-20 if they are whole.
While the lentils are cooking, chop red pepper, cucumber, onion, and tomatoes into small cubes. Slice the spinach into thin pieces widthwise.
Mix the ingredients for the dressing. I prefer a more acidic vinaigrette, so I use less oil, but feel free to adjust it to your taste. Always taste the dressing before adding to your salad.
Mix all ingredients together in a bowl and add desired amount of dressing.
Enjoy cold, keep in the fridge for up to 4 days.
