It's still hot here in SoCal, and I'm looking for more ways to put dinner on the table with minimal use of the stove or oven.
This lentil and veggie salad was simple, tasty, and a big hit with Hubby. The only cooking required is the simmering of the lentils.
Serve as a main dish, or as a side with grilled chicken or fish. (But don't overgrill your fish like I did. OOPS!)
Lentil and Veggie Salad
2 1/2 c cooked lentils, cooled (about 1 cup dry)
2/3 c cooked green peas, cooled
1 c bell pepper (any color), diced
1 c cucumber, seeded and diced
2 c tomatoes, diced (or cherry tomatoes, halved)
1 tsp fresh thyme leaves
1 clove garlic, minced
1 Tbsp chives, snipped
1 small shallot, minced
1 1/2 c plain 2% yogurt
2 Tbsp light mayo
2 Tbsp red wine
1 1/2 tsp Tabasco Green
1 Tbsp olive oil
1 Tbsp lemon or lime juice
kosher or sea salt
freshly cracked pepper
1) Place first nine ingredients (lentils through shallot) in a large bowl.
2) In a small bowl, mix remaining ingredients (yogurt through lime juice), and season to taste with salt, cayenne, and black pepper.
3) Pour over lentil and veggie mixture, tossing to coat. Adjust seasoning to taste.