Green lentil salad for a light lunch on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
Celebrate the start of spring with a medley of fresh carrots, celery and nutty, firm green lentils. Served warm atop a bed of mixed spring greens, this recipe is light but nutritious, perfect for a burst of mid-day energy. And it's easy -- much less involved than last week's lasagna!
You will need:
1 1/4 cups dried green lentils
3 garlic cloves
3 bay leaves
3 medium carrots
1/4 cup olive oil (extra-virgin)
1 celery stalk
2 tablespoons fresh or freeze-dried dill
Freshly ground black pepper, to taste
Several cups of baby spinach, spring mix, mesclun -- or any tender greens
1. Crush the garlic cloves.
2. Rinse the lentils and pick over to remove stones. Place them in a medium pot and cover with plenty of water. Add the garlic and bay leaves and bring the water to a boil. Reduce the heat and simmer for fifteen minutes.
3. Peel and thinly slice the carrots.