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Mediterranean Lentil Salad
Prep and Cook Time: Prep: 20 min; Cooking: 25 min; Chill: 1 hr
¾ cup dried green lentils, (you want to end up with 2 cups cooked)
2 cups water
3oz canned/jar roasted bell peppers (or you can roast yourself), chopped
2 TBS finely minced onion
2 medium cloves garlic, pressed
½ cup chopped fresh basil
1/3 cup coarsely chopped walnuts
3 TBS balsamic vinegar
1 TBS fresh lemon juice
2 TBS extra virgin olive oil
* optional 1 bunch young dandelion leaves or arugula, chopped
salt & cracked black pepper to taste
Wash lentils, remove any foreign matter, and drain.
Combine lentils, 2 cups lightly salted water in medium saucepan. Bring to a boil. Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm. Cook gently so lentils don't get mushy. When done, drain any excess water, and lightly rinse under cold water. Continue to drain excess water.
Mince onion and press garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar and 2 TBS olive oil. Season with salt and pepper to taste. Marinate for at least 1 hour before serving.
Toss dandelion or arugula with 2 TBS olive oil, 1 TBS lemon juice, salt and pepper. Serve on plate with lentils.
We Can Do All Things By His Strength
God Bless You,
"I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, who loved me, and gave himself for me.
" - Galatians 2:20
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