Now that school is out and I have settled into a new, slower-paced study routine, I have made a point of putting some effort into my meals. I love to cook, but the stress of school tends to mean that I settle for less elaborate and more freezer-friendly meals from September to April. While I had the intention of making my favorite lunch alllll year, the chopping-intensive preparation deterred me-- until this week.
I bought the summer-fresh ingredients and set out to make my favorite lunch: lentil-bulgur salad. If the name freaks you out, I'm sorry. But you truly could not ask for a healthier, more protein- and vitamin- packed single-bowl dish. The colorful veggies make it especially tasty. I go heavy on the fresh mint, splurge on good olives and feta, and roast my walnuts to perfection. I find a big batch keeps well for about five days in the fridge, if you leave out the tomatoes.
|Zoom the picture to read the recipe, from Mollie Katzen's The Moosewood Cookbook.|