- Preheat oven to 350°F.
- Rinse lentils under cold water and transfer to a small saucepan. Add water and salt; bring to a boil. Reduce heat to a simmer and cook until tender 15-20 minutes.
½ cup brown lentils
1 cup water
⅛ tsp salt
- Peel and mince garlic. In a small bowl, mix together ¾ of the garlic (save the rest for the salad), oil, and Italian seasoning.
4 cloves garlic
2 tbsp extra virgin olive oil
1 tsp Italian seasoning
- Place buns or rolls cut side up in a small baking dish. Spoon olive oil and garlic mixture on the bread.
2 whole grain buns or rolls
- Place in the oven and bake until bread is crusty, 10-12 minutes.
- In a small bowl, prepare dressing by whisking together remaining garlic, oil, vinegar, Dijon, salt, and pepper.
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
¼ tsp Dijon mustard
⅛ tsp salt
⅛ tsp black pepper
- Wash and dry greens. Wash, dry, and cut tomato into wedges. Halve and pit avocado; scoop out and medium dice. Wash, trim root ends, and chop green onions. Transfer everything to a large bowl.
½ (5 oz) pkg spring mix (mixed greens)
1 tomato
1 avocado
½ small bunch green onions
- Drain lentils and add to bowl. Toss salad.
- To serve, place salad on a plate, drizzle with dressing, and have with garlic bread on the side. Enjoy!