Cooking Notes: Will used a rosemary balsamic dressing, even though the recipe called for a citrus/vinaigrette dressing, so definitely pick this at your discretion. Also, for the second go-round, he used Israeli couscous instead of bulgar wheat, since we're trying to get rid of things we have on hand. He also added some cooked kale stems for the second batch, just because.
Lentil Lunch Salad (adapted from Pinch of Yum; serves 6-8)
1 cup dry green (brown) lentils
3-4 cups fresh tomatoes, chopped
6-8 cloves garlic, minced
2 tbsp olive oil
1/2 cup parsley, very finely chopped
1/4 cup Drew's Rosemary Balsamic Dressing
S&P, to taste
Lemon juice, to taste
Cook the lentils and bulgur according to directions, using veggie broth instead of water. When cooked, combine and set aside to cool. Saute the tomatoes, garlic and olive oil over low heat for 15 minutes or until the tomatoes and garlic are soft and fragrant. Remove from heat. Add the lentils, bulgur, and parsley to the pan and stir to combine. Season with dressing, S&P, and lemon juice. Serve cold (or hot).
Recipe: Pinch of Yum: Sauteed Garlic and Tomato Lentil Salad
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