Easy Work from Home Lunch: Mediterranean Lentil Salad

If you work from home, you know the importance of having readily-available meals and snacks. And you also know the challenge.

I've been working from home for the last 3 years now, and despite having a kitchen in the next room, it's sometimes difficult to find the time to make meals in between meetings and work. Once I get into a groove, it's hard to break. 

Unfortunately, that means I've missed more meals than I'd like to admit, or, I end up snacking all afternoon (and it's not always healthy, either!)

When I have some extra time, I try and meal plan, even for my lunches. I love soups and stews that can be enjoyed for days, and hearty dinners that can be saved as leftovers -- just heat and eat. 

The other day, I made a delicious Mediterranean Lentil Salad and thought I'd share with you.

There are a few great things about this recipe:

• You can make it in minutes
• It gets better the next day
• Make in advance 
• Super healthy, vegetarian, loaded with protein

As always, my recipes are flexible. Substitute, omit and change for your own tastes and preferences. 

Julia's Mediterranean Lentil Salad

Ingredients:

2 cups lentils, rinsed, cooked and drained

1 cup cherry tomatoes, halved

1 cup cucumber, sliced

1 handful of parsley, chopped

2 tbsp. cubed or crumbled feta cheese

2 tbsp. red wine vinegar

2 tbsp. olive oil

1 tbsp. lemon juice

1/8 cup chopped red onion

Dried oregano, herbes de provence (as needed)

Salt, Pepper to taste

1. Cook the lentils in salted water. Drain and cool.
2. Meanwhile, in a salad bowl, combine all the ingredients, except the feta. Want to change it up? Add mushrooms, sweet peppers, beans, whatever you have.
3. Mix vinaigrette and add to the salad bowl.
4. Add cooled lentils.
5. Add feta
6. Season with herbs (your preference)
7. Toss.

You can separate into individual portions and enjoy through the week!