I don’t know where I’ve been living (under a rock, apparently!) but in the past year I have become mildly obsessed with lentils in my cooking. They’re hearty, are full of fiber, and packed with protein. Even though we’re not vegetarians in my house, we don’t eat a ton of meat and I probably cook with meat about once every two weeks, so we end up eating a fair amount of legumes instead. They also have the added benefit of being way cheaper than meat!
Recently I started adding lentils to salad bowls. I’m not generally a fan of tossed salads for a meal because I’m basically hungry about a half hour after I finish eating, which means I end up snacking on junk. (Kind of defeats the purpose of eating a salad in the first place!) However, adding in lentils and other sources of proteins make them much more filling, plus I find the different flavors to be much more satisfying.
What’s great about this recipe is you can make a bunch of rice and lentils at once and add them to your salad bowl, or even use them in soups or as sides for other dishes.
For this salad bowl, you will need:
- 1/2 cup cooked rice
- 1/2 cup cooked green lentils
- salad greens
- any other salad mix-ins
- 1-2 eggs
- 3 Tbsp tahini
- 2 Tbsp canola oil
- 4 tsp lemon juice
- salt & pepper for tasting
Mix together the salad items with the rice and lentils.
In a separate bowl, mix together the tahini, oil, and lemon juice to make the salad dressing. Add in salt and paper to taste. (Alternatively, I highly recommend Trader Joe’s goddess dressing. So delicious!)
Meanwhile, poach your eggs. If the idea of poaching an egg intimidates you, silocone egg poachers make it incredibly easy to poach eggs. Heat a pan with about 1/2 inch of water until boiling. Gently rub the silicone cup with a tiny bit of olive oil, crack an egg into it (one per cup), place it in the pan and cover. It takes a few minutes to cook, just check periodically to make sure you don’t overcook.
Once the eggs are cooked, gently place them on top of the salad and sprinkle with fresh cracked pepper and salt, and enjoy! The warm egg and yolk adds a nice touch to the salad.
What do you like to eat in your salad?
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