A while back I was asked to review some of the outstanding and healthy grains from TruRoots. I always had different ideas of what I would do with them, but they just sat in my cabinet month after month. I don’t know what took me so long because I was tempted by numerous mouth watering recipes from the company, but it wasn’t until recently that I actually decided to make something with them, and I am so so happy I finally did. I chose the lentils because I wanted to make a vegetarian dish that had a good amount of protein, and came up with this super easy and super healthy dish of lemon, basil and mint lentil salad with fresh zucchini and squash.
The combination of basil, lemon, and mint is not something I would ordinarily think of, but I was given the recommendation at work and decided to try it at home. What an incredibly fresh, and flavor exploding combination.
TruRoots makes a variety of products including Sprouted Lentil Trio, Sprouted Rice Trio, Whole Grain Quinoa, and even Chia Seeds. I have used their Sprouted Rice Trio to make a Rice Pilaf type side dish with apricots, but I haven’t perfected it enough to put on the blog.
I started by cooking the lentils following the package, which only took about 10 minutes. Can’t beat that! While the lentils were cooking, I diced up some fresh zucchini and yellow squash from the farmers market and sautéed them in a little olive oil, salt and pepper.
While the lentils and squash were cooking I made the dressing for the salad. I was making a big batch of lentils so I started by zesting 2 lemons, and to that I added the juice from those two lemons, Olive Oil, finely chopped fresh basil, finely chopped fresh mint, salt, and pepper to taste. I mixed everything together and kept adding a little of this and a little of that until I got a flavor and dressing I was pleased with.
After letting the lentils and zucchini cool down I mixed everything together with the dressing and Voila! The flavor was tangy, citrusy, and fresh. It was even better after it sat and marinated in the fridge over night.
Not only was this salad great just by itself, but I loved adding it to arugula and mixed greens for a variety of different salads later that week.