With a bountiful supply of homegrown vegetables, it’s easy to simply have a lunch or dinner of veggies. The flavors may be filling and satisfying but I need a sufficient amount of protein to stay full. Lately, I’ve been eating a lot of hard-boiled eggs, spiced chickpeas and Greek yogurt.
To add variety, I whipped together a lentil-yogurt salad to mix with greens of your choice — I opted for kale. Top it with walnuts, and you have a protein-rich salad.
> 1/2 cup chopped walnuts
> 1/2 cup cooked lentils
> juice from 1 lemon
> 1 tablespoon olive oil
> 1/2 cup Greek yogurt
> 2 cups kale, shredded
> salt and pepper
In a small sauté pan, toast walnuts over medium heat until lightly toasted, 6 minutes. Chop into small pieces.
Mix together lentils, lemon juice and olive oil. Fold in the yogurt. Toss with kale, and season with salt and pepper.
Serve as a salad or on top of toasted bread.
Makes 2 servings.
Adapted from Food52.