If you’re strapped for time, this is one of the easiest healthy recipes to quickly whip up. It’s intended to be made as two lunches in one batch. Just split the ingredients between two containers. Because the veggies in this recipe won’t easily wilt, you can make it in advance.
I’m a huge fan of batch preparing lunches before the week starts, usually on Sunday. I’ve found that when I don’t prepare my work week lunches in advance, I end up eating whatever is in the office (usually not so healthy) or grabbing something junky. So this has been a key strategy for eating healthy during the week.
- 15 oz. Cooked brown lentils, rinsed and drained
- 2-3 Carrots, chopped
- 1 Large cucumber, peeled and diced
- 1 Cup kalamata olives, whole or chopped, if pitted
- Block of feta cheese, cubed
- 1/2 Red onion, finely chopped
- 1 Tablespoon smoked paprika
- Lemon herb dressing (see recipe below)
1. Mix ingredients together in a large bowl.
2. Make the lemon herb dressing by whisking together 2 tablespoons olive oil, juice of 1/2 lemon plus some lemon zest, 1 tablespoon dried oregano, 1 teaspoon white vinegar, 1 teaspoon Dijon mustard and black pepper.
3. When ready to eat, fold dressing into mixture until it’s lightly covered, but not oversaturated.
Tips + Tricks
Make this recipe in under 10 minutes by coarsely chopping the non-lentil ingredients and quickly throwing them together.
If packing for work, bring the dressing in a travel bottle, or pour it directly in the bottom of the container before you fill it up. Shake it up when you’re ready to eat.
Let sit an hour at room temperature before eating.
p.s. Up for a challenge? Sign up here for the next 3-week healthy lunch challenge!