Lentil Salad

Finally, the summer has come! I am spending almost all of my free time outside: studying for my last tests, riding my bike, going for a run, swimming and of course eating ice cream. After this horrible spring the summer took the lead at last and made its way to us. Seriously, I am sure it was acknowledged by playing the best part as winter. I can't stand  cold, cloudy days anymore. There were simply too many of those in the last months.

So now I feel my summer taste buds awakening and looking for fresh energetic food. There is always this moment where you can't eat anything but a salad or something light in order not to have a "clogged" stomach when it's too humid outside. And actually this moment was today!
We don't have air conditioning in our apartment, so trying to cool down is definitely not an easy job, especially if opening up the windows makes you melt even faster. Somehow we really do need to bring a fan into here, now that summer is starting to heat up. I don't know how we managed it the past years living here. 

And before the keyboard starts to dissolve under my fingers I rather tell you real quick the foodie type of solution for the horribly humid days: Well, no surprise, a lentil-salad with fresh lemon dressing.
In my opinion lentils are not too heavy, vegetables give me some extra energy through the day and the lemony taste makes me smile :)

Lentil Salad
Single serving 


Ingredients:

1/2 cup brown lentils 
2 champignons 
1 large carrot
1 small pepper
cauliflower (as much as you like)
Romaine lettuce as "base"
few slices of an onion
juice of half a lemon
salt, pepper 
fresh cut basil

Directions:

Cook the lentils in water over high heat until they are boiling. Lower the heat and leave them for about 40 minutes until soft. Then drain the water.
Wash, peel and cut all vegetables. 
Cook the cauliflower in a pot, filled with water, just until boiling. Remove from stove and place in a pan with the champignons, pepper and carrot. Sauté for 10 minutes or until they are turning brownish.
Arrange the Romain leaves like a frame at the sides of a bowl and pour the lentils in the middle. Top with the vegetables and garnish with raw, sliced onions. 
For the dressing squeeze the juice of the lemon into a cup, season with salt, pepper and the basil. Pour dressing on top.