October 24, 2012

Food and Thoughts - Greek Lentil Salad Recipe

I had a great lunch yesterday that was easy to make the night before and made 4 full servings.
  • 1 cup French green lentils, rinsed & drained
  • 1/4 small onion
  • 2 bay leaves
  • 1 large shallot, finely chopped (1/4 cup)
  • 2 Tbs. lemon juice
  • 1 small cucumber, diced (1 cup)
  • 2 medium tomatoes, diced (1 cup)
  • 1/4 cup chopped fresh mint
  • 1 Tbs. olive oil
  • 1/4 cup crumbled feta cheese
  1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil.  Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender.  Drain, remove onion & bay leaves, and cool.
  2. Stir together shallot and lemon juice in large bowl.  Add lentils, cucumber, tomatoes, mint, and oil; stir to combine.  Season with salt & pepper, if desired.  Chill 1 hour, or overnight.  Serve topped with feta.
Thank you to Vegetarian Times and their 28 day vegetarian boot camp.  Click here.  I was in desperate need of some new healthy lunch ideas that didn't come in a frozen box.  This website gives you 4 weeks of ideas and everything looks really good.  We'll be trying a few of these over the next few weeks.  

I MUST EAT MORE VEGETABLES.  See?  If I keep telling myself that, I know I will be successful.  

After my awesome lunch, I was making my year end goals for work and cleaning up old stuff on my desk and I took a second to read my happiness calendar for the day.  I thought the quote was very thought provoking.  It made me think about my team at work and where each of them are headed in the future.
"In order that people may be happy in their work, these three things are needed: They must be fit for it.  They must not do too much of it.  And they must have a sense of success in it."           -John Ruskin
Happy Hump Day.

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Thanks for reading my ramblings. It makes my heart happy.