Lately, I’ve been riding my bike to and from work everyday. It’s great exercise, but it’s hard to ride with a packed lunch- unless that lunch is light.
In the summer, I like cool salads like this tangy lentil salad. It’s filling yet light and is an absolute cinch to travel with. You could eat this plain or atop a bed of lettuce. It would even be great over rice. Love versatile summer dishes like this one.
Ingredients: (makes 4 servings)
2 cups lentils (soak for several hours to reduce cook time)
1/2 cup chopped onion
juice and zest of 1 lemon
2 cloves of minced garlic
1 cup diced tomatoes
1/2 cup crumbled feta
1/2 cup chopped back olives
3 Tablespoons extra virgin olive oil (divided)
salt and pepper to taste
Boil lentils on the stove top until tender. In a skillet, heat 2 Tablespoons olive oil. Add onions and garlic and cook until fragrant and tender. Stir in lentils and lemon zest and remove from heat.
Add the tomatoes, feta, and olives. Stir until well combined.
Next, add the lemon juice and remaining olive oil. Salt and pepper to taste.
Chill and serve.
This dish is great with a side of hummus and grape leaves. Enjoy!
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