Sautéed Garlic and Vegetable Lentil Salad


Since I am leaving for vacation on Wednesday, I wanted to make something quick, affordable, healthy and delicious that I could heat up and eat at work so I can focus all my time on packing and planning my trip. I had a bag of lentils in my pantry and I decided to make a big lentil salad with a ton of vegetables that I could eat during the workdays leading up to vacation. In my personal opinion, what made this salad was the mushrooms. I added in a ton of mushrooms and cut them very chunky which added a hearty element to the dish.

  • 2 cups of lentils
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 cups mushrooms, cut in big chunks
  • 2 tablespoons olive oil
  • 1/4 cup parsley, roughly chopped
  • 1/4 cup cilantro, roughly chopped
  • Salt and pepper to taste
  • Fresh lemon to taste
  • 3- 4 cups of baby kale (3 cups seems like a lot but the greens will wilt down into a very small portion)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 lemon
  • 1 tsp dried basil
  • 1 tsp red pepper flakes
  • 1 cup Brussels Sprouts, roasted
  • 1 cup Broccoli, roasted
  1. Turn oven on 400 degrees and line a baking sheet with tin foil. Toss Brussels sprouts and broccoli in olive oil, salt, pepper and garlic powder and roast for 45 minutes. (I usually do this every Sunday and roast a huge batch of vegetables that I can add to my salads for the week). Once roasted, set aside.
  2. Cook lentils according to package. (I did not have broth on hand when making this, but I would recommend replacing water with chicken or vegetable broth while cooking the lentils to add more flavor). The lentils should cook for about 15-20 minutes.
  3. While the lentils are cooking, heat olive oil in a medium sized skillet on medium heat and add in garlic. Sauté for 3 minutes and add in mushrooms. Cook for about 5-7 minutes or until tender.
  4. Add in cherry tomatoes, kale, herbs, lemon and spices and cook for another 5 minutes.
  5. Toss in the cooked lentils, Brussels sprouts and broccoli. Top with more lemon juice, spices and herbs.
  6. Serve hot.

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