Lentils with Cucumber & Summer Squash

Since I already had the oven on for my summer squash bread, I thought I'd make the most of it and do something with the other summer squash from this week's box. The squash and lentils are a hearty combination, so the cucumber and cilantro brighten it up and give it a much-needed crunch. I like to make salads on Sundays to bring for lunch during the week - I think this one will last a few days and the flavors will continue to meld the longer it stays in the fridge.

Total time to cook: 1 hour

1 cup dried lentils
1 summer squash, cut into 1-inch chunks
1 cucumber, deseeded and cut into 1-inch chunks
2 tbsp chopped cilantro
1/2 lime
5 tbsp olive oil
Kosher salt

- Preheat the oven to 400 degrees and line a baking sheet with tin foil.
- Lay the squash on the tin foil and coat them with three tablespoons of the olive oil, season with some kosher salt.
- Roast for 15 minutes, or until browned.
- In a medium pot, cover the lentils with about two cups of water, bring to a boil and then turn down the heat to low, simmer until all the water is absorbed.
- Once the squash and lentils are done and cooled, mix them in a bowl with the cucumber, cilantro, the rest of the olive oil and squeeze the lime juice over it.
- Mix and chill before serving.

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