You might have noticed there’s been an awful lot of healthy eating here at Life Through the
Kitchen Cottage Window. I guess that’s what happens when I wear a bathing suit every day. I’m beginning to think maybe I should wear a bathing suit under my work clothes, just to keep this up when I return to the real (i.e., not vacationing) world!
Remember those lentils that I cooked earlier in the week? On Saturday I used about two cups of them to make a lentil salad. It was really easy and here’s how I threw it together to serve two. Put two tablespoons rice wine vinegar and a tablespoon and a half of olive oil in a bowl with some freshly ground pepper and salt., and gave it a good stir. Toss in the following vegetables, halved or quartered and thinly sliced: cucumber, carrot, celery and radish. Add about one third of a red bell pepper, finely chopped. Put the cooked lentils in next, and stir everything together. Taste and adjust seasonings as you like.
For some extra freshness and crunchiness, I quartered and chopped a heart of romaine lettuce and put that in a ring on two plates. The lentil salad and its generous dressing (enough for the lettuce) was mounded in the middle.
And voila, in only a few minutes I had used leftovers from my early-week cooking ahead spree to make another quick and tasty lunch that we enjoyed on the beach. That said, since it was fairly windy I might have been wiser to enjoy my lunch on the patio at the top of the stairs. I managed to get a spray of fine sand on my salad, which added an unpleasant grittiness. I think there was quite enough roughage in the salad without this extra addition!