Veggie Delight with Chips

Yesterday’s lunch was a surprise to me.  I started with some lemony lentils (lentils with olive oil, lemon juice, salt and pepper) and added capers, greek olives, and goat cheese. It was tasty but looked dull on the plate.  So, I went searching for color and texture in my fridge and viola, look at this lunch!

I added an avocado and red cabbage with another shot of lemon juice and a handful of fresh herbs and chips. If you try this dish, please eat the chips.  You really need the added crunch and they are perfect lentil scoopers.  They also keep you from feeling so healthy that you want to devour the entire pint of Ben & Jerry’s Mint Oreo in one sitting.


About julietruekingsley

Crazed writer living on the coast of Maine! Attempting to blog daily in fifteen minutes or less.
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3 Responses to Veggie Delight with Chips

  1. mjrowan says:

    Have you thought about writing a cookbook? How about the 5 minute-throw-it-together gourmet lunch book?

  2. Maine Mom says:

    Yum! I may have to go snooping around my fridge after this inspiration.

    Or, maybe I should just show up at your place around 11:45and wait for you to snoop around yours! LOL

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