Summer is ending. Boo. But fall is coming and we love fall. And not just for pumpkin lattes & scones, though they are pretty amazing. Ladies love boot & sweater season and who doesn’t love to go apple picking and apple cider doughnut eating? And I just read this hilarious article on the necessity of apple picking & fall festivities. We don’t get too much of a fall in So. California, but there are mountains to escape to for an abundance of foliage and crisp air. I am getting. So. Excited.
But before we say adiós to summer, we still have some final summer veggies popping up in the garden and at farmers markets. And we still have Labor Day weekend to celebrate the unofficial end of summer. Need a dish to bring to a BBQ this weekend? Nailed it!
Summer lentil veggie salad
2 c. cooked lentils*
1 tbsp. extra virgin olive oil
3 green onions, chopped
1/2 lb. purple (or not purple) potatoes, sliced
1/2 lb. romano beans or green beans, trimmed & chopped into 2″ slices
1 yellow squash, cut on a diagonal
1 red bell pepper, diced
8-10 cherry tomatoes, halved
1 tbsp. chopped thyme
1 tbsp. chopped parsley
1 tbsp. chopped oregano
2 tbsp. champagne or white wine vinegar
1 tsp. chili powder
salt and pepper
2 c. spinach or arugula
Optional: Herbs for garnish.
Heat olive oil in pan over medium heat. Toss in green onions. Add purple potatoes and cook for 5-6 minutes and cover. Add in beans and cook another 7-8 minutes. Then add squash. Then red pepper. Salt and pepper.
Combine lentils with herbs, vinegar, chili powder and S & P. Layer a bowl with spinach or arugula greens. Top with lentils. Top with sautéed veggies and herbs to garnish. Serve immediately or chill in the fridge for a perfect summer salad for your Labor Day BBQ.
*To cook lentils, combine 2 c. lentils and 4 c. water in a pot. Bring to a quick simmer over medium heat and then reduce heat to a low simmer. Cook uncovered for 25 minutes. Add water as needed.