Mediterranean Lentil Salad

I try to bring lunch to work every day.  It takes a little more planning and effort than going out to buy something, but I think it is worth it.  Not only is it a huge money-saver, but it will most likely mean that your lunch will be much healthier, sanitary, and enjoyable-- hopefully something to look forward to, as opposed to the same sandwich you grab from the deli downstairs because there is nothing better around.

I've found one of two tactics that work best for me when making lunch: either make an extra portion at dinner, or cook enough of something on Sunday night that will stay throughout the week.  The possibilities of this are truly endless-- soups, stews, grain salads-- even prepping vegetables at the beginning of the week will make this so much easier.

A few nights ago I made a big Mediterranean-inspired lentil salad that I have been able to bring for lunch.  I didn't follow a recipe, and mostly based the ingredients on what I had in the fridge.  The recipe below can be tweaked based on your preference and season-- for example, it would be delicious with roasted carrots, beets, and butternut squash in the winter, or fresh tomatoes, corn, and zucchini in the summer.  Or a Greek-inspired version with red onion, tomato, crisp cucumber, and feta would be delicious.  If possible, try to seek out French Lentils de Puy; they do not break down as easily as brown lentils and are perfect for salads.   


Photo courtesy of Food Network



Mediterranean Lentil Salad

serves 3-4

salad

1 cup dry French Lentils de Puy

1 whole peeled garlic clove

1 bunch asparagus

2 zucchini, sliced into half-moons

1 eggplant, cubed

1 large red onion, sliced into wedges

1/2 cup roasted red peppers, chopped

1/2 cup basil, thinly sliced

dressing

1 1/2 teaspoon dijon mustard

3-4 tablespoons lemon juice

2 tablespoons olive oil

salt and pepper, to taste

1. Preheat oven to 425.

2. Heat 3 cups of water and garlic clove on the stovetop; add lentils once boiling and stir occasionally.  Cook until done but not falling apart, about 25-30 minutes.  Drain, reserving the softened garlic clove, and transfer to a large bowl.  Let cool slightly.

3. Place asparagus, zucchini, eggplant, and red onion onto a baking sheet.  Toss with cooking spray or a touch of olive oil, salt and pepper.  Bake approximately 25 minutes, until eggplant has browned and onions have started to soften and carmelize.  Remove from oven and chop asparagus and onion into bite-size pieces.

4. Meanwhile, whisk together mustard, lemon juice, salt and peper.  Mince the reserved garlic clove and add to lemon juice.  Slowly whisk in olive oil until the lemon juice and oil have completely emulsified.

5.  Pour the dressing over the warm lentils and add all vegetables, roasted peppers, and basil; toss until combined.