Wednesday, July 16, 2008

Lentil and Veggie Salad

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
cayenne 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.

1 red beans:

Anonymous said...

i had something very similar to this yesterday when i was good and brought my lunch from home. it was lentils with a myriad of veggies and potatoes just simmered in a big pot at home. i made some brown rice and tossed it all together. good stuff.


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