I’ve counted nine people wearing flip-flops today, and that’s more than enough to declare that Spring is officially on the way. The lines for treadmills at the gym will soon begin to speak for themselves: time to get in shape, UConn. It can be far too difficult to break out of the Winter-weather diet, but try to find the strength to skip the extra handful of dining hall fries, and put down the phone before the number for Sgt. Pep’s magically redials.
Here’s a recipe to try that’s cheap and healthy. You can find all the ingredients at a local grocery store, and the leftovers will get you through a couple lunches or dinners. Enjoy!
Ingredients:
Whole wheat medium shells
One small package of lentils
Green onions
1 whole lemon
1 Tablespoon Garlic powder
1 Tablespoon crushed red pepper
1 Tablespoon oregano leaves
1 cup fresh parsley (chopped)
1/2 cup olive oil
1/2 cup shredded parmesan cheese
Optional (but recommended): 2 tablespoons honey
Optional: 1/2 cup shredded carrots
Salt and pepper to taste
Directions:
1. Cook the pasta and lentils in two separate pots with salt. When they’re done cooking, strain and immediately place both in the fridge.
2. While these are cooking, begin preparing the dressing and vegetables: finely chop the green onions and parsley, and add to a bowl with carrots if you’re including them.
3. Squeeze the juice form the whole lemon and add to a small bowl with the olive oil, oregano, crushed red pepper, and optional honey.
4. Mix together the pasta and lentils in one large bowl and drizzle the dressing over both.
5. Add the chopped vegetables, parsley, and Parmesan cheese.
6. Place the salad back in the fridge and let it chill before serving. Store in the fridge for delicious leftovers!
If you don’t have your own kitchen, look head to your closest dining hall to create your own version of this recipe. Simply use the regular pasta served any particular day (choose whole wheat it’s offered!) and there’s probably no regular stop for lentils, but usually there is some sort of bean served such as [ kidney or black-eyed beans.] You’ll find shredded carrots and olive oil around the salad bar, and maybe not finely chopped onions, but you can either chop some yourself or eat them whole. My guess is the featured menu does not include fresh parsley, but you can make up for it with salt and pepper to taste, and you should find honey near the coffee/tea section, so add a teaspoon for extra flavor. Sometimes there are lemon dishes near the soda machines or for tea, so grab a few slices for squeezing. Follow the recipe above as much as you can, although you may have to get creative with what’s available.