Warm Lentil Salad

Dinner on Day 3 got our hopes up again. We made a warm lentil salad and it was delicious.

First I thought I'd share with you a minor tofu mishap I had at lunch:

I was making a sandwich and I thought I'd use up some of the leftover tofu we had so I got my sandwich all ready while it was cooking with some hummus and fresh veggies but when I went to put on my slice of tofu the disaster occurred. Luckily I had more and the dog wasn't interested but it was still funny.

Onto this Lentil Salad...

The recipe I had called for 2 cups cooked lentils but when I went to the cupboard I only had 1/2 cup dried lentils so I substituted half brown rice and it was awesome so you could use either. 

You will need:

• 1 small onion, chopped
• 2 cups cooked lentils ( or 1 cup lentils, 1 cup brown rice)
• 2 Tbsp balsamic vinegar
• 2 Tbsp spicy mustard
• 1/2 cup dried cherries or cranberries
• 1/4 cup roasted pistachios
• 2 Tbsp chopped mint
• 2 Tbsp chopped parsley
• optional crumbled feta

To Prepare:

1. Cook rice as directed
2. While rice is cooking, chop onion
3. When rice has about 20 minutes left, add lentils with equal amount of water; along with vinegar, mustard and onion
4. Once cooked through (about 20 minutes) add pistachios, cherries / cranberries, mint and parsley
5. Season with salt and pepper, top with crumbled feta and serve

Here is the final product:

This dish really got us more excited about the no meat thing. It was filling, with a good combination of salty, sweet, tangy and crunchy. We'll definitely be eating this again and I recommend it to everyone.