Lentil and Veggie Bowl with Cilantro Dressing

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Serves: 2

-1/2 cup dry lentils (I used split yellow lentils, but use whatever you have or like the most)

-1 cup baby arugula

-1/2 cup shiitake mushrooms, sliced

-1 clove garlic, minced

-1 tablespoon olive oil

-1/4 cup onion, finely chopped

-1/4 cup cherry tomatoes, chopped

-1/4 cup yellow bell pepper, chopped

So what I did here is chop all of the veggies that did NOT need to be cooked, and placed them in a large but shallow bowl. The only two items that needed to be pre-cooked were the lentils and the shiitake mushrooms. So I cooked the lentils per the package instructions until tender. I then added them to the serving dish.

In a small skillet I added 1 tablespoon olive oil, the shiitake mushrooms, and the minced garlic. I cooked the mushrooms until they were tender–about 4-5 minutes, then added them to the bowl.

Once I made the dressing, I poured it over the bowl and then wound up mixing all of the ingredients together; like a warm lentil salad. I shared it with someone else & it was perfectly satisfying and healthy!

For the Dressing:

-1 large handful fresh cilantro

-1/3 cup olive oil

-1 clove garlic

-1 tsp salt

-1 tsp pepper

-2 tsps honey

Add all of the ingredients to a NutriBullet, blender, or food processor. Blend until semi-smooth and pour on top of the bowl. Yum!

Asian Cucumber Salad

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This salad is nice and crunchy and packed full of flavor. Hoisin sauce is a thick, pungent sauce that is typically used in Chinese cuisine. It’s typically made from soy sauce, black bean paste, and sweeteners. If you do not have this sauce and don’t want to purchase it, just whisk together soy sauce (gluten free if you choose), and honey. It won’t taste EXACTLY the same but it will be close enough. I didn’t have them in my kitchen, but you can sprinkle sesame seeds on top of the salad when you serve it for a nice presentation! 🙂 Enjoy! xx

Yield: ~3 cups of salad

-2 large cucumbers, washed & sliced VERY thinly

-1/2 red bell pepper, minced

-1 tsp fresh ginger, minced

-1 glove garlic, minced

-1 large handful of cilantro, chopped finely

-2 tablespoons Hoisin sauce (or 2 tablespoons soy sauce & one tablespoon honey if you don’t have hoisin)

-1/3 cup rice wine vinegar

-1/4 cup sesame oil

-1 tablespoon sugar

In a large bowl, whisk together the Hoisin sauce (or soy sauce mixture), rice wine vinegar, sesame oil, and sugar. Add the ginger, garlic, and cilantro and stir well, then add your vegetables (the cucumber and the red bell pepper). I would let the salad sit for about 30 minutes before serving, so that all of the flavors can soak into the cucumber!