For this week’s lunch meal prep, I made a giant bowl of lentil salad from a recipe over at the Kitchn. Lentils are a great vegetarian source of both protein and fiber, and bonus, they are really cheap.
I made a couple of changes, one I cooked the lentils in the slow cooker and I used vegetarian stock instead of water for extra flavor. I would have preferred to used Persian cukes (my favorite) but the store was out so I used an English cucumber. For the dressing, I used red wine vinegar instead of Sherry because that is what I had. Sprinkle some feta on top and you are good to go! Lunches for the week!