Summer Lentil Garden Bowl

This bowl can be a great base for grilled chicken and fish, or it can remain vegetarian.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Dish, Salad

Servings 4 servings

Ingredients

Lentil salad:

2 cups black lentils
2 tablespoons parsley chopped
1 clove garlic
1 teaspoon olive oil
2 tablespoons red wine vinegar

Squash salad:

1 medium zucchini
1 medium yellow squash
1/4 cup green onions sliced
1 teaspoon olive oil
2 tablespoons balsamic vinegar
black pepper cracked, to taste
1 tablespoon basil fresh or dried, chopped
lettuce for the salad base

Optional:

veggies for garnish like tomatoes, radishes, cucumbers, or whatever is freshthe garden or market.

Instructions

Cook the lentils in boiling water until tender, about 20-35 minutes. Drain and rinse. Place them in a mixing bowl and toss them together with the rest of the ingredients for the lentil salad.
Grate the squash into a mixing bowl. Toss together with the rest of the ingredients.
Place both salads in a bowl with a bed of lettuce bed as the base. Serve immediately or refrigerate for later use.

Notes

Chef's Tips: This salad is great to serve with more summer veggies like tomatoes and peppers. You can add protein like fish, chicken, grilled tofu, boiled eggs, or keep it vegan.

Nutrition Facts: Serves 4. Each 1.5 cups serving: 388 calories, 4g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 20mg sodium, 63g carbohydrate, 31g fiber, 6g sugars, 26g protein.

Summer Lentil Garden Bowl