I’ve been really in the mood to cook and bake lately, so I decided to make up some kind of new dish. Earlier in the week I started looking through my cabinets to get my creative juices flowing. I found the black lentils in my cabinet that I used for my Curried Sweet Potato Lentil Stew and decided to make something with those. I also had lots of tomatoes and peppers in my fridge and wanted to use some of those up.
I made a trip to Trader Joe’s to look for the final ingredient- artichoke hearts! I thought those would be a great mix-in with the lentils, tomatoes and peppers. I ended up finding some marinated artichokes, which is great because I hadn’t decided how I was going to flavor this dish.
Organic peppers of course. No pesticides for me please!
This is the easiest recipe and so, so , so delicious!
Summer Lentil Salad
1 cup lentils, cooked as directed on package
1 green pepper, chopped
1 jar marinated artichokes, including liquid
Tomoatoes, cut in to bite size pieces
Balsamic vinegar, as much as you like
Stir cooked lentils with all other ingredients. Eat cold or warm.
For my lunch today, I cut up a sundried tomato and basil chicken sausage to add even more protein. I can’t wait for lunch!
How jealous are you?? Yum! And so healthy!
I started my morning off with some yoga: Jillian Michaels Yoga Meltdown. I melted all right. I hadn’t done that DVD in a while, but I love it. I need to put it in the rotation more often. I still only do Level 1 because I tried Level 2 once and the yoga poses were too advanced. Maybe I’ll try Level 2 again soon though.
After yoga, I was starving! I made a huge omelet with 2 eggs, 1 egg white, reduced fat shredded cheese and half of a HUGE red pepper. There was so much pepper in my omelet- delicious!
There’s some good eatins goin on today.
Hope your Wednesday is great!