John is out of town for work, which means lentils for dinner for me! (John will eat anything except for lentils…) I decided to throw in some of the beet greens from our CSA this week (any kind of greens will do, though– and beet greens will turn this whole thing pink, as you can see), big handfuls of chopped parsley and dill, and lemon juice. Super simple. You can serve this warm, or cold as a salad. This would also be delicious topped with little red onion, some dried cranberries, sunflower seeds, or diced avocado.
* Note about lentils– I just used cheap, plain green lentils, and they do NOT hold their shape well. If you want to serve this cold I would recommend using French green lentils (which will hold their shape better) or using chickpeas or white beans instead of the lentils and rice. (If you decide to use chickpeas or other beans, just cook until tender, or use canned beans and skip step 1. below)
Lemon Herb Lentil Salad
1/2 c. dried lentils (French green lentils will hold their shape better; I used cheaper, plain green lentils– or substitute 2 cans or garbanzo beans or other white beans and skip to step 2)
1/4 c. rice
1/2 t. salt
big handful of finely chopped dill (about 1 c.)
big handful of finely chopped parsley (about 1 c.)
two big handfuls of finely chopped greens (I used beet greens, but mustard greens, collards, kale, spinach, etc. would all work fine)
juice of one lemon
optional additions: dried cranberries or cherries, sunflower seeds, diced avocado, red onion, plain yogurt
1. Put lentils, rice, and salt in a pot with about 5 cups of water. Bring to a low boil and then simmer about 20 minutes, or until lentils and rice are tender and have absorbed all the water. (Time will vary depending on what kind of lentils you use.)
2. If making a cold salad, put in the fridge and allow to cool and then stir in remaining ingredients. If serving warm, go ahead and add remaining ingredients while the lentils are warm. Top with plain, whole milk yogurt or a drizzle of extra virgin olive oil.