I am so excited to begin sharing new recipes for the SlimGenics® STEP™ Program!
I was ready for something new to inspire me in the kitchen again. When I moved last fall, it was a very stressful experience. Since it was right before the holidays it caused me to gain back a few pounds that I have struggled to get off. Being able to broaden my spectrum of foods was like opening the curtain in a dim room on a sunny day. I can’t tell you how excited I am to be experimenting with new foods and recipe ideas. This week’s Mediterranean Salad recipe will be the first of many to come; and I hope you enjoy it as much as I did.
Tip: Try doubling or even tripling this recipe and using the extra portions for an easy-to-pack lunch.
Lentil Salad Recipe and Ingredients
- 3/4 cup water
- 1/4 cup dried lentils
- 1 sprig fresh rosemary
- 1/2 teaspoon olive or avocado oil
- 1/2 cup carrot, peeled and chopped
- 1/2 cup beets, peeled and chopped (I used golden beets so as not to discolor my salad)
- 1 clove of garlic, minced
- 1/2 cup plum tomato, chopped
- 1/4 cup cucumber, chopped
- 1/4 cup red onion, chopped
- 5 pitted kalamata olives, chopped
- 2 tablespoons flat leaf parsley, chopped
- 2-3 tablespoons Lemon-Oregano Vinaigrette
Combine water with lentils and rosemary in a small saucepan and bring to a boil over high heat. Reduce heat, cover, and simmer for 15 minutes. While lentils are cooking, heat a medium sauté pan over medium-high heat. Add oil, carrots, beets and garlic. Sauté for 10-15 minutes, or until vegetables are softened.
Remove rosemary from lentils and stir into carrot-beet mixture. Return to a boil and cook until water is gone, about 10 minutes. Remove lentil mixture from heat and transfer to a serving bowl. Stir in tomato, cucumber, red onion, olives and parsley.
Drizzle Lemon-Oregano Vinaigrette over the top of the Mediterranean Salad and toss to coat.
Makes 2 servings
Try pairing with our Spinach and Pepper Pizza for a healthy and delicious family meal!