Midweek Detox: Cilantro Lentils with Lemon Olive Oil
I read that lentils can keep for several years, so I took advantage of the jar sitting on my countertop for an indefinite amount of time. I put this dish together without too much thought, which is appropriate when you don’t want to think about good food, but you still want to eat it. It was time for a light and easy meal with a touch of Spring, which is dearly missed in February. Add a few fresh vegetables and voilà, you’ve got a hearty mixture for a mid-week detox.
Cilantro Lemon Lentil Salad
1/2 cup dried lentils/yields about 1 1/2-2 cups cooked (I used red split and soaked overnight)
1 cucumber peel and dice
1 avocado peel and dice
1 tbl spoon fresh diced cilantro
1/4 cup grated pecorino romano cheese
1 slice of lemon
1 tsp salt
1-2 tbl spoons olive oil
Red lentils have a shorter cook time compared to other colors and even shorter if you soak them overnight (or up to 8 hours). Soaked, they will boil in about 2-3 minutes and also be easier to digest. If you cook them dried, add lentils to sauce pan, bring to a boil, simmer for about 20-30 minutes. Remove lentils from pot, move to a bowl and sit to let cool or put in the refrigerator. While cooling, dice all other ingredients, mix together. When cool, add cucumber, cilantro, and avocado mixture and sprinkle in cheese. Drizzle salt, olive oil, and lemon on top. Mix and serve. Makes about 4 servings or 2 depending on how hungry you are.