Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
Bring the lentils to a simmer and a large pot of water to a boil for the pasta. Make the gazpacho and place in the freezer, stirring occasionally, until chilled. Finish the lentils. Boil the pasta. Wash & dry the greens and make the vinaigrette. Rinse the pasta until chilled and then toss with the rest of the salad. This is a great meal to make ahead as well.
A refreshing change of pace from salad, gazpacho is packed with vegetables and chilled in a broth of tomato juice. Chop up the veggies and herbs you have available this time of year. We recommend starting with a low-sodium tomato juice and then you can season it with a bit of salt and pepper just to your personal taste. Start with cold veggies and juice or pop it in the freezer for at least 15 minutes before serving. If you have time to make it ahead it’s flavors will develop and it can take its time chillin’ in the fridge.
The lightly dressed French lentils are inspired by Julia Child, as they use shallots, dijon and fresh herbs to enhance their flavor. French lentils have a slightly better integrity than the red or even brown lentils which become soft quickly. Regardless, avoid overcooking your lentils to avoid mush.
More greens than pasta are tossed with a simple vinaigrette. Mix and match your baby greens and fresh herbs as available. Traditional basil works well, but any other variety such as Thai basil or lemon basil can work nicely too. Add more veggies, nuts or cheeses to liven it up or just leave this as simple goodness.
