Life has been pretty busy this week and between working all day, hitting the gym, and cramming my head full of studying, I haven’t really been taking much time to cook. When deadlines pile up as high as the dirty laundry I find the temptation to grab crappy food on the go starts getting hard to resist. A slice of pizza here, some Thai take-out there, it’s the easiest way to fill my belly and get on with my to-do list. But the problem with eating on the go is that while it’s often tasty, it’s usually not that healthy, and it is most definitely not cheap.
Because life can get zany, rather than cooking something everyday, I’m a huge fan of making a whole slew of something and letting it hang out in the fridge. That way when I come home all sweaty and crazy feeling after a boot-camp exercise class that has sapped me of any energy I once had, I don’t need to cook dinner before reading a few chapters from my textbook. It is such a relief.
This lentil salad is one of those recipes that I like to throw together on a Sunday afternoon and keep in an airtight container in the fridge. I serve it up with a quick green salad and dinner is made. The lentils are a little different every time I make them depending on what ingredients I have in the fridge. Use this recipe as a guide to making your own delicious quick fix meal.
- 4 cups of lentils cooked & cooled
- 3 Roma tomatoes, chopped
- 1/2 cup of crumbled feta cheese
- 4 tablespoons fresh lemon juice and some zest
- 2 clove garlic, chopped or crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 6 tablespoons extra virgin olive oil
- Salt & pepper to taste
- Optional: chopped English cucumber, chopped fresh parsley, red chili flakes
What are the quick fix meals that you look to after a long day?