Three cheers for Monday! Just kidding. Can we go back to the nice, sunny, not-too-hot-but-just-warm-enough-to-be-summer weekend?! That’d be Greeaatttt. There was my lazy Saturday that I lounged and basically just watched TV. Then Sunday, where I hiked 5 miles with my friend to a gorgeous little waterfall near our hometown. Well, her hometown. My former hometown.
Miraculously, in all 5 miles Chip didn’t give me any issues. Which has not been the norm lately with the Braxton Hicks having started up lately. He must have really liked all that jostling in his little jacuzzi cocoon.
But after the hike I was ravenous. I had stowed away a PB and J for an emergency. Then had to stop at the store for a couple of quick items, neither of which originally included deli chicken strips – but I walked out with them anyway. Then a popsicle when I got home.
And an ice cream sandwich for dessert.
I really need a vegetable in my life.
I also make this lentil tortellini salad with balsamic vinaigrette. My mom brought this over to our house for last weekend’s family BBQ, and it was a hit all around with our Palouse family. We grow a lot of lentils on the Palouse. As in, that’s where the National Lentil Festival is. Because in my tiny college town – it’s a BIG DEAL.
Reading up on all the things I should be eating during this pregnancy, lentils was also on the list. They’re high in fiber, low in fat, and high in protein making them a superfood that should be enjoyed. And we do enjoy them a lot. They are so underrated.
Sadly, no chicken strips and ice cream sandwiches were on the list of things I should be eating. So I’ll try and cut back. But ya know, after five miles and 15,000 steps before noon – I earned it. Right?
Lentil Tortellini Salad with Balsamic Vinaigrette
- 1/3 cup Olive Oil
- 1/3 cup Balsamic Vinegar
- 1/2 tsp Salt
- 1/8 tsp Ground Pepper
- 1 tsp Dried Oregano
- 1/4 tsp Hot Pepper Sauce
- 2 Cloves Garlic, minced
Lentil Tortellini Salad
- 1 cup Lentils, uncooked
- 2 cups Water
- 1 7 or 9 ounce package Tortellini
- 1/3 cup Parsley, chopped
- 1/3 cup Green Onion, thinly sliced
- 1-2 Roma Tomatoes, chopped
In a small mason jar, add in dressing ingredients, fit with a lid and shake vigorously until the dressing is combined. Set aside. It may need another shake before pouring over the salad.
In a small saucepan, bring the 2 cups of water to a boil. Add in a large pinch of salt to the water. Add in the lentils, and cook until just tender but not mushy – about 15-18 minutes. Drain and rinse to stop the cooking. Pour them into a large mixing bowl. Set them aside and allow them to cool.
Cook the tortellini according to the package directions. Drain and rinse to stop the cooking process. When drained and cool, add them to the same bowl as the lentils.
Add the chopped parsley, green onions, and tomatoes to the bowl with the lentils and tortellini. Pour the shaken balsamic vinaigrette to the bowl and toss to the salad to combine. Cover the bowl and let the salad flavors meld for at least 3 hours, or overnight. Serve cold.