Hi there, it’s Zoe from One Beet back again to share a fun summer recipe! As the temps heat up, I’m drawn to simple summer meals. I love using fresh seasonal produce, and like to keep things quick and easy in the kitchen. One of my favorite go-to meals is this lemony lentil salad. It can be made with nearly any vegetables you have on hand, and tastes good hot or cold. I’ve shared some of my favorite ingredients below, but feel free to experiment based on what looks good in your garden or CSA.
Lemony Lentil Salad Recipe Ingredients (serves 4):
1 cup dry green lentils
2 cups vegetable stock, or water
3 cloves garlic, minced
1 red onion, chopped
6 scallions, chopped
2 cups chopped mushrooms (any variety)
1 bunch asparagus, chopped (snap peas also work well)
1 bunch greens (kale, chard, arugula, nettle, dandelion, collards etc.)
1/2 bunch parsley, chopped
1/2 bunch dill, chopped
juice from 2 lemons
drizzle of olive oil
salt and pepper to taste
Directions (45 minutes):
- Rinse the lentils and simmer with vegetable stock (or water) for 30 minutes. Pull off the stove when the lentils are cooked through and all the stock is absorbed.
- Sauté garlic, onion, and scallions in olive oil over medium heat for 5 minutes.
- Add the mushrooms continue sautéing for 5 minutes.
- Add the asparagus and greens and sauté for a final 5 minutes.
- Combine cooked lentils with the sautéed vegetables in a large bowl. Toss with lemon juice, olive oil, dill, and parsley. Add salt and pepper to taste.
Lentils are best known as a terrific vegetarian source of protein, but they also offer high levels of fiber, folate, iron, and B vitamins. I try to include lentils in my diet weekly – usually in a dish like this that can be enjoyed for dinner one night and then eaten as leftovers throughout the week.
Here’s one of my other favorite lentil recipes if you’re feeling inspired – Lentils with Spicy Brassicas. Enjoy!