Ok, where were we? Oh, yes. Here’s a refreshing summer lentil salad that only requires minimal stovetop cooking and nothing in the oven. Why would you want to make something like that? Oh, I don’t know…maybe you’re not feeling like doing a lot of cooking one night due to situations out of your control (ahem, “outside conditions”). Maybe you’re feeling like something lite — not hot. I don’t know why you would be, but maybe you are.
Or, in all seriousness, maybe you’ve just braved the heat (oops, I did it) and walked to your local farmer’s market, where there was likely some lovely spinach and probably some colorful summer squash. And maybe you’ve had that squash sitting in your fridge and you’re wondering what to do with it.
Or, maybe you’re in the mood for a salad. Not your typical, boring lettuce salad with only a few tomatoes and some dressing. But a substantial, satisfying, healthy, high-protein, all-in-one salad that incorporates lots of veggies. Simple. Unprocessed. No added oils or fats. Just refreshing, colorful, flavorful summer fare.
In my constant quest to come up with recipes that can double as lunches I can take to work, this is certainly going to become a regular in that rotation. I love bringing healthful fare that I don’t have to reheat, dress or otherwise prepare at the office. For me, coupled with some simple grains on the side, this is the perfect, light meal. Plus, it’s simple and not fussy — most of these ingredients are pantry staples or can be easily found at your local grocery store or farmer’s market.
This recipe can keep in the refrigerator for a few days.
Summer Squash and Lentil Salad:
1 cup dry brown lentils
2 1/2 cups water
3 tablespoons apple cider vinegar
1 clove garlic, minced
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1 teaspoon sea salt
1 packet stevia*
1 yellow summer squash, halved lengthwise and then cut into thin slices
1 medium red bell pepper, diced
2 scallions, sliced
1 large handful baby spinach
1. Place lentils and water in a medium to large pot and bring water to a boil over high heat. Once boiling, reduce heat to medium and simmer, covered, for 25-30 minutes, or until lentils are cooked through yet retain their shape.
2. Meanwhile, whisk together apple cider vinegar, garlic, balsamic vinegar, lemon juice, salt and stevia in a small bowl and set aside.
3. Add squash, bell pepper and scallions to a large salad bowl. Once lentils have cooked, add warm lentils to bowl with dressing and spinach and toss until everything is coated. Serve immediately at room temerature, or chilled in the refrigerator prior to serving.
* I used Sweetleaf brand stevia. The package indicates that 1 packet is equal in sweetness to two teaspoons of regular granulated sugar, just to give a frame of reference for those looking to substitute who don’t have stevia on hand. If using a different brand of stevia, add slowly, to taste, as brands vary significantly in sweetness.