This week, I am pulling from the pantry and using whatever greens, seeds and produce are in my house. You know there is a bag of green lentils lurking around in your pantry – now you get to use them. Make a batch and keep them in the fridge all week to throw into a salad, like I have, or add a few tablespoons to your favorite soup at lunch. You just did yourself a nutritional favor!
Lentils are a great source of vitamin A, folate, fiber and protein.
1/2 cup cooked green lentils (follow your package directions)
2 cups green, shredded kale, arugula, spinach, cabbage
1/4 cup golden raisins or dried fruit
1/4 cup sunflower seeds or nuts
1/2 veggies of choice, carrots, red peppers
1/2 cup dijon honey vinaigrette
This is a very forgiving recipe. Just use what you have around the pantry and refrigerator. Divide greens and lentils between two bowls. Add nuts, seeds, veggies. Dress with vinaigrette.
Dijon Honey Vinaigrette
1/2 tsp dijon mustard
1/2 tsp honey
1/4 cup red wine vinegar
1/2 cup olive oil
Salt to taste
Whisk all ingredients together and divide between bowls. Use any vinegar or oils you have on hand.