For Oglebay, I made a fun new lentil salad recipe. It was simple, fresh and super easy to make.
First, I cooked the lentils (bring to a boil, then simmer until done). Then I chopped fresh green peppers, tomatoes and red peppers.
I also chopped some matchstick carrots I had leftover in my fridge. My Pampered Chef food chopper is a great tool for this. Plus it goes in the dishwasher, which makes it so easy to use! Does anyone have this and love it?
Some uncut matchsticks went into the mix too! And just before I dressed it, I made about 1 c. of whole wheat cous cous and stirred that in!
Then I threw together this dressing, which I later added tahini to. It was fresh tasting, but not overpowering.
Next time, I would add even more veggies. This dish traveled well and still tasted good on Sunday (I made it on Friday).
Lentil Salad with Tahini
1 bag of lentils
1/2 green pepper, diced
1/2 red pepper, diced
1 tomato, diced
1/2 c. carrots, diced
1 c. whole wheat cous cous, cooked as directed
2 Tbsp. EVOO
1/2 lemon juice, fresh squeezed
1 tsp. salt (more to taste)
1 tsp. pepper
1 Tbsp. oregano
Cook lentils according to directions, drain and set aside.