I love lentils. I believe I have mentioned this numerous times. They are healthy, a great source of protein, and versatile.
This time of year as the weather gets warmer and I like to cook a bit less, I like batch cooking once or twice a week to have lunch for work or a quick meal to share. In comes Lentil Salad. You can put pretty much what you want and it will last about a week in the fridge.
Another great thing about it is that I don’t have a precise recipe. It’s really something I whip together. I think the only constant is lentils and a balsamic vinaigrette.
Here’s what I used in my salad:
- Greek Lentils (cooked al dente and cooled)
- Chicken Sauasage (sliced, browned in a pan with a little oil and cooled)
- Diced Cucumbers
- Olive Oil
- Balsamic Vinegar
- Italian Seasoning
- Salt and Pepper
Toss it all together and you have your meal! It can be served cool or room temperature. Feel free to experiment! Veggies, goat cheese, ham, other meats, different dressings…just have fun with it!