Last night I decided I wanted to make a salad for my lunches this week. I put together a couple things I love: lentils, beans, and broccoli, and made a dressing inspired by the quinoa salad recipe I got from my mom. The result? A delicious, fresh, perfect summer salad!
Lentil-White Bean Salad
- 1/2c. dried lentils
- 1/2c. dried white beans
- 1 bag frozen chopped broccoli
- 2 carrots, diced
for the dressing:
- 2T. olive oil
- 1T. lemon juice
- 2t. italian seasonings
- 1t. salt
- 1t. cumin
- 1/2t. dried ground mustard
- 1t. sugar
- 3 cloves garlic, pressed
Soak lentils and beans in 5c. water for 6-8 hours. Drain and rinse. Combine lentils and beans in 5c. water and bring to a boil. Simmer until soft (45 minutes to an hour). Once soft, add the bag of frozen broccoli. Return to boil and simmer for another 5 minutes. Remove from heat and drain. In a large bowl, combine the lentils, beans, broccoli, and carrots. Stir. In a small bowl, combine the dressing ingredients and whisk together. Pour over the lentil-bean mixture. Stir until well-blended. Chill before serving. Makes about 6 servings (or 4 big ones).
You can play around with this a little – I think it could handle more white beans and lentils – maybe 3/4c. of each? And if you’re not a big garlic person go down to 1 or 2 cloves – 3 is pretty strong (but delicious!).
I’m working through lunch today so I can get out early for a run (it’s going to be H-O-T), before birthday celebrations for a dear friend:
Happy birthday, Lauren!!! We’re going to have pizza and cake and watch Toy Story 3. It sounds kid-ish and wonderful, yes?
(PS – Seeing that picture I want my hair longer again, like now. Somewhere Dave pumps his fist in joy and happiness.)