Yesterday I made a lentil salad that was fresh and summery. I made up the recipe but got ideas from one I had seen in Eating Well. and from RhodeyGirl’s website.

Here is what I did:

• 1 small onion, diced
• 1 small zucchini, diced
• 2 tbs olive oil
• 1 cup dry lentils, rinsed
• 1 cup dry bulgur wheat, rinsed
• 5 cups water
• 1 large tomato, diced
• 1 jar roasted red peppers, diced
• fresh parm. grated

Directions:

1. Heat olive oil in a big pot over medium heat.
2. Add the diced onion and zucchini and cook for 15 minutes until the veggies are soft.
3. Add the rinsed lentils and bulgur wheat and water and bring to a boil.
4. When it comes to a boil bring the heat down and simmer for 30 minutes until the lentils and bulgur wheat are chewy yet slightly soft.
5. Add the tomatoes and red pepper and mix until combined.
6. Top with parm.
7. Serve warm or cold
8. Enjoy!

I served it with marinated flank steak. Marinade recipe to come.

Make Ahead Meal:

Make everything ahead and eat it at room temp. when you get home. Or reheat it in the oven to warm.

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