30 November 2013 in MR|Kitchen
Some weeks I need to put together a fast, healthy dish that’s going to give me a bunch of leftovers and still taste delicious in a couple of days. (Actually, a lot of weeks are like that.) I’ve been trying to figure something out for months; some kind of pasta salad emerged early on as a good idea, but it took a long time to discover what holds up in the fridge. This guy does, and it’s packing all of your protein and iron, too.
- 1 box pasta
- 1 cup green lentils (dry)
- 1/2 to 1 lb. of carrots, chopped
- 1/2 stalk (about 5-6 ribs) celery, chopped
- 1 or 2 bunches of green onions, chopped
- 3 or so serrano chili peppers, minced
- 3 crowns broccoli, chopped (I quarter and chop the stems, too)
- 1 or 2 containers of hummus
- 1 lemon, juiced
- roasted sunflower seeds to taste
- salt to taste
- olive oil to taste
In a soup pot, boil the lentils in water for 15 minutes, then add the pasta and cook until the pasta is al dente. Drain the pasta and lentils, toss in a large (read; gigantic) bowl, and serve, garnished with the sunflower seeds.
You could make it fancy with good olives, capers, chili sauce… use your imagination. Anything that works with hummus should work here.