Once upon a time, in a yogurt shop far far away, a young girl made a big life decision.
[Continue reading in storybook voice:] She became a vegetarian, and with the help of her friends and the power of her passion, she began to cook vegetarian meals. That first Christmas, her wonderful friend gave her Vegetarian Cooking for Dummies, which she read cover to cover and promptly began to cook from.
Even her carnivorous family enjoyed some of the meals. Including this one…
OKAY. Present time. This salad is the bomb.com. Yes, I said that. Yes, you can judge me. No, please don’t stop reading my blog. This lentil salad? My mom likes to make it. She is very much a “What’s for dinner?” “Chicken” or “Pork” or “Fish” kind of woman, where a hunk of meat is always on the plate. Now? She eats lentils. Who woulda thunk it.
Adapted slightly from Vegetarian Cooking for Dummies
1 c lentils
1 c brown rice
1/4 c shredded carrots
1/4 c bell peppers
1/2 c kidney beans
2 tbsp olive oil
1 tbsp red wine vinegar
Juice of 1/2 fresh lemon
Pinch red pepper flakes
Pinch garlic pepper
1/4 tsp dried parsley
1. Cook lentils according to directions.
2. Cook brown rice according to directions.
3. Combine remaining ingredients and refrigerate for 1+ hours before serving.