Let’s keep it simple, shall we? Creating weeknight wonders is no easy feat. I have often stared into my pantry or refrigerator on my way to work waiting for the meal fairy to present me with ideas.
The farmer’s market was bustling this weekend with the arrival of late spring-early summer vegetables (Remember I live in Florida-summer comes fast). We loaded up.
To kick-off the week, I put together this easy, delicious lentil salad full of healthy goodness. You can serve these lentils on a bed of greens, in a wrap, as a side dish. The possibilities are endless.
Make Ahead Lentil Salad
16-ounces (1-lb) brown lentils
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup sliced pickled pepperoncini
1 pound small summer zucchini or summer squash, or a combination, halved lengthwise, slice into thick half-moons.
2/3 cups raw walnuts, coarsely chopped
pint sized container of cherry tomatoes, halved
3-4 fresh carrots, coarsely chopped
1 small bunch scallions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or any combination.
Bring a large pot of salted water to a boil. Add the lentils, and cook for about 30 minutes, or until tender but not mushy.
Meanwhile, in a large bowl, stir together the oil, lemon juice and season with 1/2 teaspoon of each salt and pepper. Add zucchini and/or summer squash, cherry tomatoes, carrots, to the dressing and stir to combine.
Drain the lentils very well. Add to the vegetable mixture, along with walnuts, scallions, and herbs. Stir to combine. Season with salt and pepper to taste.
Note: Salad keeps refrigerated for several days in the refrigerator.