Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to's have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can't blame them really. Food has not been top priority. If they will eat pasta, well then that's what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)
But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza.... what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!
We (really me) went all out fresh with a hugmongo salad of broccoli and lentils. Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us, although I think I might make it again for tonight to bring to the sisters house for dinner.
A salad that that makes me (and the mr) happy to eat and will make you happy too!
The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.
Start by getting those lentils and water into a pot and on the stove to cook. Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)
Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)
Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.
Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.
And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.
Hooray! A no pasta, starch, mayo smothered salad for everyone!
Lentil and Broccoli Chopped Salad
Serves 3-4 as a side. 2 as a meal
- 1 big head of broccoli (about 2 1/2-3 cups chopped)
- 1/2 cup dried green lentils
- 1 1/4 cup water
- a small red onion
- 1/2 of a ripe avocado
- around 1/4 cup red wine vinegar
- salt and pepper
Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.
While the lentils are cooking, grab a big bowl. Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.
Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado, cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.
This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.
Whenever you decide to eat it, just grab a fork and dig in!