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Well hello there! I know it has been a very very long time. The last few months of the school year are the most strenuous for a teacher. We had to complete so many tasks and prepare our little students for our final concert and graduation. I have literally had no time to cook. I've been pushing myself to get back to doing my daily routine and I've been trying to get back into the kitchen. Cooking used to be my therapy, my relaxation time. I made my first meal in a few months yesterday and I wanted to get back and share it with you. I will do my best to post more recipes soon!
This recipe is an amazing and hearty salad. With summer around the corner and a vacation or two on the way, it's time to eat healthy and get back in shape. The problem is: I love food! So I heard about this three day Military Diet and thought that was my option. I cannot diet for more than three days. Then I came across another problem: I'm a picky eater and I don't eat half the stuff on this meal plan. I did more research and found out how to substitute each item I do not eat. This recipe is a creation using the ingredients for one of the meals.
Ingredients:
1 cup brown lentils
3 cups water
1 clove garlic
1 bay leaf
1 pound brussels sprouts
1 red bell pepper
1/4 cup colorful carrots
Thyme
Oregano
Salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
1/8 cup lemon juice
Salt
Aleppo Pepper powder
Sunflower seeds, roasted and salted
Directions:
Place lentils, water, garlic clove, and bay leaf in a pot. Bring to a boil on medium high. Then, lower heat to low and simmer for 20-30 minutes until lentils are cooked through and water has evaporated.
Preheat oven to 425 degrees F.
In the meantime, shred the brussels sprouts. Place half the brussels sprouts on a baking tray. Place the other half in a large bowl.
Dice red peppers and carrots and place them in the baking tray with sprouts.
Sprinkle vegetables with thyme, oregano, salt, and black pepper. Add 3 tablespoons of olive oil and toss till all the veggies are coated.
Place the vegetable tray in oven and roast for 20-25 minutes.
Once the veggies and lentils are ready, let cool. Then, add them all to the bowl.
Sprinkle with salt and Aleppo pepper.
Drizzle with olive oil and lemon juice. Toss well to completely coat everything.
Top with sunflower seeds and serve warm or refrigerate till ready to serve.
