Recently, people have been asking us how we’ve have so much time to cook. We explain that we’ve literally had nothing else to do this summer. Cooking and relaxing have been our two primary activities, with some occasional reading and movie watching. We’re trying to be prolific bloggers now, as we predict a drop-off in cooking opportunities once school commences in a few weeks.

In the spirit of summer, we’re going on vacation today, and the recipes that you will see posted this week have been written in advance. We will still have some internet though, so please continue to write comments so that we can see them and be happy. We love comments. Hint.

Anyway, the lentil salad that we made last night night is the easiest dish we’ve made since we first made this incredibly easy side dish last week. The ingredients are simple, but the flavor is fresh and delicious. You can even buy pre-cooked lentils at Trader Joe’s for an under 5-minute assembly. Serve it in romaine leafs if you like, or alone for a healthy lunch or dinner side.

Ingredients:
2 cups lentils
1 cup cherry tomatoes, halved
1/2 cup mint, chopped
about 1 cup crumbled feta
1/4 cup olive oil
3-4 tbsp red wine vinegar
salt and pepper to taste
romaine leaves (optional)

Instructions:
Cook lentils according to package instructions (if they don’t exist, just put lentils in a pot and cover with water, then bring to a boil and cook until lentils are soft, about 15 to 20 minutes). Drain lentils if water remains, and pat them dry with paper towels. Let cool. Combine lentils, mint and tomatoes in a bowl. Whisk together oil and vinegar, then pour over lentils. Add feta, and salt and pepper to taste. Serve in romaine leaves or don’t.