This morning in the middle of a crazy breakfast, Jason asked me if it was the weekend yet. I just laughed and told him that my new weekend starts on Monday, since Ewan is able to go and get a lot of energy out and take a break from playing with his sister like she's his new favorite wrestling buddy.
My friend, Harmony, introduced me to a variation on this recipe originally. I took her recipe, a mix of bruschetta sauce and lentils, and added grain and cheese and served it over greens, making it into a salad. It is delicious both ways.
This recipe can easily be scaled up or down. I have made it with fresh mozzarella instead of the feta and with quinoa or brown rice as the grain.
1 cup black beluga lentils
1 cup cooked barley, or other grain of your choice
1 cup bruschetta sauce
1/2 cup crumbled sheep's milk feta
mixed baby greens or thin slices of toasted bread
Combine everything in big mixing bowl. Serve over baby greens or on toast.