Wednesday. 6:00 a.m. Still on west coast time I stumble out of bed. As I walk into the kitchen I discover something tragic. While my husband did set the coffee maker to go off at 5:00 a.m., he forgot one, important thing. The carafe. Yep, coffee all over the counter and floor. I holler for him. His mess and his wife needs coffee. STAT!
With no coffee in hand, watching him clean up, it seemed like the perfect time to make lentils.
The result? This incredibly tasty lentil salad.
JL’s 6:00 a.m. Lentil Salad
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Ingredients
For the salad
- Cooked lentils
- Romaine lettuce, chopped
- Half a tomato, chopped
- 1/2 a cucumber, diced
- Frozen corn, thawed
- Avocado oil
- Lemon juice
- Herbamere
For the lentils
- 1 cup brown lentils
- 2.5 cups water
- Kombu (1 inch strip)
- 1 clove garlic, minced
- Sea salt, to taste
Instructions
For the salad
- Chop, dice, drizzle, shake and toss the ingredients to your heart’s content, using whatever quantity of each that strikes you.
For the lentils
- Rinse and drain the lentils and place in the rice cooker. Add water, garlic and kombu. Cook on the “regular” rice setting (takes approximately 35 minutes). Once cooked, stir in sea salt, to taste.
I did make a point to drink a hot cup of coffee (oh, okay, three cups) before I grabbed a knife for chopping.
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Check out my post Jess Weiner is on a diet and I’m eating french fries today on Stop Chasing Skinny! Would love your thoughts!
