Vegetarian

Green lentil salad for a light lunch on Meatless Monday

​​​No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

Celebrate the start of spring with a medley of fresh carrots, celery and nutty, firm green lentils. Served warm atop a bed of mixed spring greens, this recipe is light but nutritious, perfect for a burst of mid-day energy. And it's easy -- much less involved than last week's lasagna!

You will need:

1 1/4 cups dried green lentils 3 garlic cloves 3 bay leaves Salt 3 medium carrots 1/4 cup olive oil (extra-virgin) 1 lemon 1 celery stalk 2 tablespoons fresh or freeze-dried dill Freshly ground black pepper, to taste Several cups of baby spinach, spring mix, mesclun -- or any tender greens

1. Crush the garlic cloves. 2. Rinse the lentils and pick over to remove stones. Place them in a medium pot and cover with plenty of water. Add the garlic and bay leaves and bring the water to a boil. Reduce the heat and simmer for fifteen minutes. 3. Peel and thinly slice the carrots.

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen

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