Rainbow Garden Bowl with Green Lentils and Apple

Tonight’s meal was a very simple summer meal from Purple Carrot purplecarrot.com  Rainbow Garden Bowl was easy and quick to make and tasted great!

INGREDIENTS…

Salt and Pepper

Olive Oil

Green Lentils

Carrots

Red Apple

Yellow Beets

Cucumber

Radish

Kale

Lemon

Dijon Mustard

Fruit and nut bread

Fresh mint

Red Cabbage

Pumpkin Seeds

PREPARATION…

COOK THE LENTILS…

Rinse and sort the lentils,  picking out any debris.  Put a small saucepan over high heat and add the lentils along with 2 cups of water and 1/2 teaspoon of salt.  Bring to a boil,  then cover and reduce heat to medium-high.  Cook,  undisturbed,  until they are tender;  about 15-20 minutes.  When they are done,  drain the remaining liquid.

PREP THE VEGGIES…

Rinse and dry the carrots,  apple,  beets,  cucumber,  and radish.  As you work,  move the vegetables to a large plate.  Peel and shred the carrots on a box grater.  Peel the beets using a peeler.  Continue to peel around the beets to make ribbons.  Thinly slice the apple.  Peel the cucumber length-wise to make ribbons.  Trim and thinly slice the radish into small rounds.

CHOP THE KALE…

Rinse and dry the kale,  then remove the leaves from the stems.  Stack,  roll,  and thinly slice the kale.

DRESS IT UP…

Rinse and halve the lemon.  In a small bowl,  whisk together the Dijon,  the juice from half of a lemon(I used the whole lemon),  add a pinch of salt and pepper,  drizzle in 2 tablespoons of olive oil.  Whisk until smooth.

BREAK BREAD…

Put slices of bread into a toaster or under the broiler on low.  Toast until lightly browned,  about a minute.

GET YOUR NOM ON!…

Rinse and chop the mint.  Put a heaping serving of kale into a bowl and top with the cabbage and vegetables.  Top that with the pumpkin seeds,  mint,  and lentils.  Pass the dressing at the table and serve warm bread on the side.

SUMMARY…

2 servings

Time..25 minutes(seemed shorter)

NUTRITION…

Calories..753

Fat 28g

Carbs…101g

Protein….32g

FINAL THOUGHTS….I personally cannot stand beets and radishes which Mark always make fun of me for.  I found them very tasty in this meal but don’t tell him!    I really enjoyed this meal and would really recommend it for a hot summer day.  It was very tasty and easy to make.  You’ll notice I had a kitty audience as I made tonights meal.  Our cats,  Euclid and Emmira were nearby in case there was anything dropped on the floor.

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