The secret of abundance is to stop focusing on what you do not have, and shift your consciousness to an appreciation for all that you are and all that you do have. * Dr. Wayne W. Dyer
Colorful and full of rich, nourishing ingredients, this dish can be served as a healthy side or over rice or pasta for your main course.
Warm lentil salad is a protein-packed alternative side dish to starchy potatoes or rice. For a pretty presentation, pack the salad in small ramekins, then invert onto plates and garnish with a cucumber slice and a halved cherry tomato.
Serves 6
Ingredients
Salad:
1 cup green or brown lentils, picked over and rinsed
1 1/2 cups cherry tomatoes, halved
1 cup diced cucumber
1 cup chopped green onions
1/3 cup chopped fresh dill
Dressing:
1 small clove garlic, peeled
1/2 tsp. salt
1/2 cup olive oil
1/4 cup lemon juice
1/4 tsp. ground black pepper
Directions:
Place lentils in saucepan, and cover with water. Bring to a simmer, reduce heat to medium-low, and cook, partially covered, 25 to 30 minutes, or until lentils are tender but not mushy. Drain.
To prepare dressing: Place garlic clove on cutting board. Sprinkle with salt. Mash into paste with side of chef’s knife. Transfer to bowl. Whisk in oil, lemon juice, and pepper.
To make salad: Toss lentils in Dressing. Cool to room temperature. Stir in cherry tomatoes, cucumber, green onions, and dill.
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