Adrienne Gajownik


Lentil, mint and feta salad

A friend of mine wanted some tips on easy, healthy lunches that she could pack to eat on-the-go. I've gathered some ideas below. All of these recipes require some planning ahead unless you happen to have the ingredients on hand.

Here are some ideas:
Roasted veggie wrap with pesto
Chickpea burgers with beet salad
Super Salad
Smashed chickpea sandwich
Peanut soba noodles
Brown rice with broccoli and edamame
Spinach salad & avocado pita
And other great recipe ideas here.

This is a lentil salad is a great to pack for lunch as it travels well. Put lentils in one container, lettuce and feta in another. Enjoy with a slice of ciabatta or cup of soup and an orange. If you sit in front of a computer all day at work, find a park bench and enjoy your lunch outside.
Lentil, mint & feta salad
2 c cooked lentils
1/4 c mint, chopped
1/4 c parsley, chopped
1 tomato, diced
5 green onions, diced
1/2 bell pepper, diced
Feta to garnish (optional)

Cook lentils according to package (Can do this step the day before). Chop up mint and parsley and mix into the lentils. Add the diced tomato, green onion and bell pepper. Mix well.

2 tbsp walnut (or olive) oil
juice of half a lemon
1 tsp dijon mustard
2 tbsp white wine vinegar
sea salt & pepper

Mix lemon juice, dijon mustard and white wine vinegar in small dish. Add the oil tbsp by tbsp, stirring well. Sprinkle with sea salt and pepper. Pour vinaigrette over lentils and mix well. Sprinkle with feta, if you'd like (Goat cheese would also taste great mixed in). Enjoy over top of mixed greens!