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Bruschetta Lentil and Corn Salad I know you’re about Sunday meal prep (oh my!!) …

✨Bruschetta Lentil and Corn Salad✨
I know you’re about Sunday meal prep (oh my!!) so why don’t I make your decisions easier and pull this baby out! You’re gonna want to save this one because this lentil salad that is giving me a run for it’s money! 💵💵💵This take on the famous Trader Joe’s lentil and bruschetta salad add some red onion, corn, and herbs to give you those summer vibes. Serve on a salad, in a pita, or as a dip with crackers. 🥰 The possibilities are endless! This also lasts 4-5 days in the fridge and, honestly, gets better as it sits!
So yes, make sure you save/share/tell your friends bc I’m going to be eating this ALLLL week long. Let’s go summa!
The deets: heat a small sauce pan with 3-4 cups of water until boiling. Salt the water, then cook 1 cup dried black lentils until tender, around 15-20 minutes. While cooking the lentils, heat a medium skillet over medium heat with 1/2 tablespoon oil of choice. Add and sauté corn from 1-2 ears, cut off the cob, until bright and slightly charred, around 5 minutes. To the hot and strained lentils, add your favorite jarred bruschetta sauce (I used traderjoeslist ), the corn, 1/2 thinly sliced small red onion, basil or parsley, if desired, and season with salt and pepper. Stir to combine and add your cheese of choice (I used grilled halloumi here). EAT
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