Thursday, May 10, 2012

Warm Lentil Salad

Today was a day to use up leftovers in my fridge.  I had a grilled bratwurst, some grape tomatoes, and green onions that were all on their way out.  So, I threw together this lentil salad.  It's high in protein and fiber, and you could really put whatever you wanted in the bowl.  You could easily make it vegetarian by leaving out the meat or using tofu or eggs in their place. I made a single serving, but I adjusted the recipe to serve 4.

4 cups water
1 cup dry lentils
assorted vegetables: cucumber, grape tomatoes, green onions, carrots, etc.  Whatever sounds good!
left over hardboiled eggs, tofu chicken, sausage or steak cut into bite-sized pieces
Balsalmic Vinaigrette (we like Ken's and Newman's)
salt and pepper to taste
Seeds for garnish (sunflower, flax, hemp, sesame, etc.)

Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.         

Meanwhile assemble your veggies and meats.  Cut everything into bite-sized pieces.  I like to warm my meat up as well.  Though if you're using chicken or steak you could chill the entire salad and have a cold lentil salad that would be really refreshing on a hot day.

When the lentils are finished, toss everything in a large bowl.  Drizzle with balsalmic dressing to your liking.  Sprinkle with salt and pepper and seeds.

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