Tomato & Lentil Salad

Farmers Markets and gardens are bursting with tomatoes this time of year.  Fresh tomatoes are a tasty addition to seasonal salads, and this recipe includes a base of brown rice and lentils to make it a satisfying main dish.  Cooking the rice and lentils in advance allows quick preparation for a healthy week night dinner.  Here are three fun facts about tomatoes:

  1. Colder temperatures slow down the ripening process, so store ripe tomatoes in the refrigerator.  If you want them to ripen, store at room temperature out of direct sunlight.  Storing in a brown paper bag with a banana speeds the ripening even further.
  2. Tomatoes are rich in anti-oxidants and help reduce the risk of heart disease and cancer, especially prostate cancer and breast cancer.
  3. Tomatoes are native to South America and were first cultivated in Mexico, likely by the Aztecs.

Tomato & Lentil Salad

Tomato & Lentil Salad

Serves 6-8

Ingredients

Dressing

  • 1 lemon, juiced (or 3 tbsp. of lemon juice)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 garlic cloves, finely minced
  • salt / pepper, to taste

Salad

  • 2 cups grape tomatoes, halved
  • 2 cups spinach or arugula (or both!), roughly chopped
  • 1 cup low sodium vegetable of broth
  • 1 cup brown rice
  • 1 cup dry green lentils
  • 1 cup crumbled feta cheese

Directions:

  1. Bring 1 cup water and broth to a boil in a saucepan over high heat
  2. Add the rice, cover, and simmer over medium / low heat for about 30 minutes, until all liquid has been absorbed
  3. While rice is cooking, place lentils in a different saucepan with 1.5 cups of water over medium heat and cover
  4. Let the lentils simmer until tender, about 15 minutes.
  5. Drain lentils and allow them to cool
  6. In a large bowl, combine the cooked rice and lentils.
  7. Prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar and garlic in a small bowl
  8. Pour the dressing over the lentils and rice in the big bowl
  9. Add the cherry tomatoes
  10. Chill in refrigerator for at least one hour
  11. Before servings, gently stir in feta cheese and spinach (or arugula) and then enjoy!

Question for you:  Do you have a favorite recipe with fresh tomatoes?  Please share in the comments or post a photo to my Facebook page!

Cheers³

Reni

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s