Roasted Veggie and Lentil Salad

imageHands down my new favorite!  This salad is super versatile too…if you don’t like asparagus you can use haricot verts (the super skinny green beans) or try carrots sliced in skinny strips. The asparagus is best when you can find the very narrow spears.

This takes a few steps but it gets better as it sits in the fridge so it’s perfect to make on a Sunday and bring to lunch the following week.  I used Trader Joes steamed lentils that they sell in the produce section.  Of course, you can easily start from scratch with a bag of uncooked lentils.  Lentils are a great source of protein and the veggies are loaded with an array of vitamins and antioxidants so this is perfect for a one bowl lunch or dinner.  You will definitely want to consider doubling this recipe!

Roasted Veggie and Lentil Salad


1 c lentils

2 large garlic cloves, crushed

2 ears sweet corn

9 oz cherry or grape tomatoes, halved

4 scallions, thinly sliced

1/4 c chopped dill

1/4 c chopped basil leaves

3 T red wine vinegar

1/4 c extra virgin olive oil, plus extra for drizzling on veggies prior to roasting

sea salt

If cooking your own lentils:

Combine lentils, garlic, and 1/2 t salt in a saucepan.  Add enough water to cover lentils. Cover and bring to a boil. Reduce heat and simmer for 20 minutes, until lentils are tender. Drain and transfer to large bowl.

While cooking lentils, bring pot of  salted water to a boil and cook corn for 4 minutes. Drain and cool slightly.  Using a sharp knife, cut kernels from cob.  Combine corn with cooked lentils.

Preheat oven to 425.  On large foil-lined cookie sheet place halved cherry tomatoes and asparagus (and/or any other veggie that suits your fancy).  Drizzle with olive oil and toss to coat.  Season with sea salt.  Bake for about 20 minutes.  Some of the veggies should be starting to brown on top. I like them a little crunchy!

Add remaining ingredients to lentils, corn, and veggies and toss well.  Season with salt and pepper.  Serve warm or cold.  YUM!

Eat your veggies:)



Quick and Easy Summer Salad Recipe – Zucchini and Black Bean

zucchini salad

zuccini salad

Looking for a quick and easy summer salad to make and eat on the go? Here’s one for you. It’s great to take and eat on the go, say a swim meet, baseball game or what ever you have going on now that it is summer sport time. It’s great to take to work the next day too. This easy summer salad recipe is actually better on the second day because the zucchini has time to take in all of the flavors and marinate in the olive oil and lime juice. Doesn’t this salad just look so pretty? Beautiful food inside, beautiful you outside. Here’s the recipe:

1 zucchini diced into quarters
1 yellow summer squash diced into quarters
1 can black beans rinsed and drained
1 hand full of chopped fresh cilantro
1 quart cherry tomatoes cut in half
2 T. olive oil
juice of one whole fresh lime
salt and pepper to taste

Throw it all into a bowl, give it a toss and serve. Are you on the fly? Put it in a red Solo cup and stick a plastic spoon in it. Grab a roll of paper towel or some napkins and don’t forget a plastic grocery bag and you are good to go! Watch your fellow sports fans look at you with envy as you eat your fresh, healthy meal. Feel free to let them know where you got the idea!

Sorry I haven’t blogged in about a bagillion years. Just like you all, I’m trying to find balance in the crazy time we call life.
What is you favorite go to summer meal? Please share with us. We love to hear about what you are doing!

Keep it Real. Keep it Simple. Make it Matter. -Andrea