I believe that the best recipes give back by providing leftovers for a week’s worth of good eating. This big lentil salad from the author of Grow Cook Eat, blogger Willi Galloway, does just that to take the guesswork out of midweek meal prep. The herby and lemoney salad keeps well, tastes delicious warm or at room temperature and serves as a good base for healthy lunches and easy dinners. Galloway often spoons the leftovers over arugula or spinach for lunch or serves them with roast chicken for a simple, satisfying weeknight dinner.
1½ cups French green lentils, rinsed and picked over
½ pound asparagus, trimmed
1/3 cup chopped toasted walnuts
4 scallions, white and light-green parts only, finely chopped
1 garlic clove, pressed or finely chopped
¼ cup extra-virgin olive oil
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon flaky sea salt
¼ cup finely chopped flat-leaf parsley
3 tablespoons finely chopped dill fronds
½ cup crumbled feta cheese
1. In a medium saucepan, combine the lentils with 6 cups water. Bring the water to a boil and simmer the lentils until tender, about 20 minutes. Drain the lentils and transfer them to a large bowl.
2. Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Place the asparagus in the steamer basket to steam for 5 minutes. Run the asparagus under cool water, then slice into 2-inch pieces and set aside.
3. Add the walnuts, scallions, garlic, olive oil, lemon zest, lemon juice and salt to the lentils. When the lentils stop steaming, about 5 minutes, mix in the reserved asparagus and the parsley, dill and cheese. Serve warm or at room temperature.