When you’re looking for lean & mean plant-based protein, lentil is one of the top winners in my book. It’s so versatile! You can make a stew, a soup, a “mash”, burgers, and today, even a cold salad to satisfy your craving palate! I’m all about “easy cooking” these days, especially that the weather has warmed up, I want to be in the kitchen less and less and more out in the garden, harvesting herbs, veggies, and eating easily assembled meals. More time playing, less time working, I say!
These lentils take about 25 minutes to cook, and you have an easy addition to your meals for about 5 days ~ how easy is that?
You can use green or red lentils, but they’ll turn soupy, so my “go to” for this dish are either French/puy lentils or black lentils. Both retain their shape really well, and are a delicious chewy texture you’ll love. Use it with any veggies that are in season, herbs of your choice, and you’ve got a meal you can make in minutes!
1 cup black or puy lentils, rinsed, looked over, and boiled with plenty of water until done (about 25 minutes or so). Drain, set aside and cool.
1 chopped tomato
¼ cup chopped onion
1 tsp your favorite mustard
1 tablespoon raw apple cider vinegar
Pinch sea salt
As much black pepper as you can tolerate
In a bowl, combine dressing ingredients and mix up with a fork. Add in about ½ cup of your cooked lentils and stir well. Taste for seasonings and adjust as needed. Add in the tomato and onion, mix slightly, and enjoy.
Tip: This salad is also very good, by the way, with ready made hot lentils also.