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Loving Lentils - Prep-Ahead

These are the steps that you can do ahead of time to make your life easier on the nights you cook these meals.  I like to prep-ahead on Sunday morning and cook my first meal on Monday night after work.  

Author Carrie Tyler

Ingredients

  • 3/4 cup cooked lentils drained (cook according to directions on bag)
  • Garlic 1 head (4 cloves)
  • Large Yellow Onion 1
  • Scallion green onions, 1 Bunch or 5-6 onions
  • Red cabbage 1 small head or 1 ½ cups from salad bar
  • Carrot 1 medium or 1 small package or pre-shredded carrots
  • Zucchini 1 large
  • Quinoa*

Instructions

Prepare and store in refrigerator

  1. Lentils for Lentil Cakes: Cook ¾ cup red lentils according to package. Let cool.
  2. Mince 4 cloves of garlic
  3. Dice Yellow onion
  4. Chop 5 Scallions (green onions) into thin slices
  5. Cut 1 ½ Cups of Red Cabbage into small shreds
  6. In a small bowl, grate zucchini using the large holes of the grater. Squeeze the water out and discard water.
  7. Rinse ½ cup quinoa and then add to 1 cup of water in a small pot. Bring to a boil, then reduce to a low simmer, cover and let cook for 20min. Let cool.