lively jax: summer lentil salad

After a big weekend of “Dad Comes to Town”, I have had my fill of burgers, beer, and Dodger Dogs. He only visits a few times a year, but when he does we go all out with food. I am all for indulging every now and then, but lets just say that yesterday John and myself were craving something a little healthier than truffle garlic fries...

This summer lentil salad sounded just perfect after a decadent weekend exploring yummy LA restaurants. It’s not only light and healthy, but it has a bunch of different flavors as well. Did I mention that it's super easy to make? Well it is! Lentil salads are great anytime of year, but they’re even better during hotter months when you want something cool and refreshing and don’t want to use the oven. We enjoyed this salad with grilled chicken, marinated in olive oil, lemon juice, garlic, rosemary, and s&p, but it would also go great with steak, fish, or even just as a light meal on its own! So, next time you are in the mood for a dish that takes you out of “the burger-zone” and into the “healthy-but-just-as-yummy-zone” try this recipe and you’ll be happy you did.

What you’ll need-

1 cup brown lentils

2 cups chopped English cucumber

1 cup cherry tomatoes cut in half

½ cup of crumbled feta

A few chopped scallions

1 tbs extra virgin olive oil

2 tbs balsamic vinegar

1 tbs Dijon mustard

Salt and pepper to taste

Minced fresh mint to taste

Directions-

Cook the lentils: Pour 2 cups of water and lentils in a medium saucepan and let them come to a boil. Once they start to boil, turn heat down to a medium low simmer. There should just be a few simmering bubbles. Let that simmer for about 20-30 mins or until the lentils are no longer crunchy but tender…but don’t let them get too mushy! Drain and let cool.