This easy, adaptable lentil salad recipe is the answer to your question, 'What can I make on Sunday night that will taste great on Wednesday?'
This lentil salad recipe answers the question, “What can I meal prep on Sunday that will taste great at my desk for lunch on Wednesday?” It’s got lots of lentils to keep you full, kale , salty olives, crunchy nuts, and just the right amount of feta cheese.
It’s all tossed with a lemon dressing made with garlicky spiced oil. The salad is also fairly flexible. If you have some chickpeas, cherry tomatoes, or a diced red onion or red bell pepper on hand, you could add them, but it’s really not necessary. It’s also a great time to use up a pile of herbs: Any mix of chopped fresh mint, parsley, cilantro, or dill would be delicious here. Be sure to use beluga or French lentils , which hold their shape when cooked. And cook them yourself—canned lentils aren’t nearly as good, and you can use the cooking time to get the rest of the salad ingredients together. For a Mediterranean-ish dinner party, serve this as a side dish with grilled fish or roasted chicken stuffed with fresh herbs and dressed with fresh lemon juice, plus tahini-rich hummus . Store leftovers in an airtight container for the next day and the days after that.
Salad Kale Feta Castelvetrano Olive Black Lentil French Lentil Side Vegetarian Basically
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