Need ideas for an easy salad to take to work with you? This one travels and keeps well, it is also packed with great benefits like fiber, protein, and vitamins A & C. It’s also a great way to use all those herbs taking over your garden- fresh mint, basil and parsley make this a refreshing and delicious meal (or side dish) serve warm or cold!
1 cup lentils
3 cups water
1 tablespoon extra virgin olive oil
1/4 cup red onion, finely diced
3 cups baby spinach
1 cup tomatoes (cherry of plum), halved of diced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/8 cup fresh chocolate mint leaves, chopped
2 tablespoons fresh lime juice
salt and pepper to taste
Cook the lentils by put the them in a pot with the water, bring to a boil, then reduce and simmer with the lid on an angle for about 20 minutes. You want them to be tender but keep there shape and no be exploding all over. Drain the extra water from the pot and set aside.
Heat the olive oil in a large skillet, medium/ high heat. Toss in the red onion, cook for 3 minutes. Turn off the flame and then add in the spinach, toss for about 2 minutes, then add the tomatoes and herbs. toss to combine. Then add in the lime juice, and season with salt and pepper.
We divided this up in to 4 servings in to-go containers to bring for lunches or use as a side later in the week. It keeps well for about 3-4 days.
photos coming soon