Here I am, at 4 p.m. on a Tuesday, sipping at a hefty glass of Pinot Noir while trying to shake off the last few days. Not that this is strange for me; I come from a home where 4 p.m. is better known as wine o’clock. It’s that time between a long day and a night of who knows what to decompress, loosen up, and reset. But for the past few days it’s been an excuse to numb the pain, because I don’t think there is any “resetting” after putting your beloved pet down — and much too soon, no thanks to a sudden seizure and an undetected heart condition.
I was not prepared for that.
I’m gutted, heartbroken, and trying to keep myself distracted with this *lifts laptop* and this *lifts wine glass*.
Work and wine. Wine and work.
(Don’t worry, I’m a lightweight. I’m good after two glasses.)
I know that grieving takes time, and I have to allow myself that time. But I have a personal rule in life: after two-three days of letting myself be a useless pile of ice-cream eating sadness, I must bounce back; I HAVE to bounce back.
And the past two days have been hella productive as a result.
I’m as excited for warm weather as everyone else, and this dish reflects my enthusiasm for spring, fresh farmer’s market produce, and eating your feelings with things that aren’t ice cream.
When I say this recipe is easy, I mean it.
I don’t know about you, but when I cook lentils for a recipe, I always cook way too many and end up with a container of leftover lentils + zero idea what to do with them.
Until now, because this is what we’re all going to do when we have leftover lentils, okay?
This mélange started as one of those last-minute had to clean out the crisper hodgepodge type things, yet resulted in a glorious win. You can eat it as a side, over grilled crostini like a heartier and fuller bruschetta, or all on its own. It’s especially delicious if you include the poached egg. (OMG the poached egg.) That’s totally optional, though.
Refreshing Bruschetta Lentils With Feta
- 2 cups cooked lentils
- 1 large tomato diced
- 1/4 cup chopped red onion
- 2 cloves of garlic minced
- 1/4 cup freshly chopped parsley
- 1/4 cup crumbled feta
- 1 TBSP olive oil
- 1/2 TBSP balsamic vinegar
- 1/2 TBSP red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- Cracked black pepper to taste
- Cook the lentils as per package instructions.
- While the lentils cook, prepare all of your vegetables and make your dressing.
- When the lentils are cooked, drain them and rinse with cool water. Set aside to cool to room temperature.
- Place all ingredients into a small bowl and whisk vigorously until well-blended.
- Once the lentils have reached room temp, place them into a bowl and add the tomatoes, onions, garlic, parsley, feta, and dressing. Give it a good stir to coat.
- Serve as a side, over grilled crostini, or eat it on its own with a silky poached egg!