This is a quick lunch salad we threw together one early afternoon. We were getting hungry in Trader Joe's and happened across a package of ready-to-eat steamed lentils in the produce section. It has some salt, so we didn't add any to the dish ourselves. If you steam lentils from scratch, you may want to season them.
Serves 2-3 as a main dish, 4-6 as a side.
Ingredients
- greens from 4 small beets
- about 1 pound steamed, chilled lentils
- 1 teaspoon tomato paste
- 1 small cucumber
- 1 medium tomato
- 1 tablespoon balsamic vinegar
Directions
- Cook the greens in boiling water for about 4 minutes.
- Put the lentils in a medium serving bowl.
- Mix the tomato paste with a teaspoon of water, and stir it to the lentils.
- Dice the cucumber and tomato, and add them to the lentils.
- When the greens are ready, rinse them under cool water, drain them, and add them to the lentil mix.
- Add the vinegar and stir all ingredients to combine.
She said
If you don't have any beet greens on hand, feel free to substitute other greens. I think this salad would work really well with baby spinach leaves. After trying the beet greens in this dish, I'm a big fan of them, and I want to figure out more ways to incorporate them into various meals.
He said
I was very pleased with how this dish worked out, and the proportions seem likely to be very forgiving. Next time we make this, I will probably want to try extra tomato, dicing up some onion, or maybe mincing some garlic. How did we forget the garlic?
This looks delicious! I love lentils.
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