It's time for another delicious recipe in our Get It Prepped series! Today we're going to feature a Summer Garden Bowl, which also happens to highlight a favorite meal prep strategy.
What strategy? Preparing some of the ingredients ahead of time so that meal assembly is faster when it's actually time to cook.
When you set aside a window to prep a bunch of ingredients for the week ahead, make the lentil salad below. Then, when it's time for dinner, reheat your lentils and continue with the rest of the recipe as written.
You can also double this recipe -- the finished product keeps well in the fridge for a few days. That's yet another route to meal prep success!
Summer Lentil Garden Bowl
Serves 4 | Serving Size: 1.5 cups
2 cups black lentils
2 tablespoons chopped parsley
1 clove garlic
1 tsp olive oil
2 tablespoons red wine vinegar
1 medium zucchini
1 medium yellow squash
¼ cup sliced green onions
1 tsp olive oil
2 tablespoons balsamic vinegar
Cracked black pepper to taste
1 tablespoon fresh chopped basil (or dried)
Lettuce leaves for the base
Cook the lentils in boiling water until tender, about 20-35 minutes. Drain and rinse. Place them in a mixing bowl and toss them together with the rest of the ingredients for the lentil salad.
Grate the squash into a mixing bowl. Toss together with the rest of the ingredients.
Place both salads in a bowl with a lettuce bed on the base. Serve immediately or refrigerate for later use.
It's great to serve this salad with extra summer veggies. If you have them, toss in tomatoes, cucumbers, or peppers too. You can add protein like fish, chicken, grilled tofu, boiled eggs, or keep the salad vegan as written.
Want more salad resources? We have loads in the Nutrition Education Store!
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.