How can it be the middle of July already? I feel like I’m just settling into life in DC and all of a sudden I only have a few weeks left! I’m not ready to go – I’m having way too much fun!

I spent today running all over DC – attending the #MakeProgress National Summit (and hearing Senators Elizabeth Warren, Kristen Gillibrand and Chris Murphy speak!), running back to the Hill to attend a coffee with our Senator and some of our constituents, and then racing back to the conference to hear Vice President Joe Biden and Former Speaker of the House Nancy Pelosi speak.

It is days like these when I truly understand why people dedicate their lives to public service. There is much to change about the political system – yes, it can be frustratingly inefficient and unnecessairly political – but there are serious issues that must be addressed and it takes dedicated, inspired individuals to make that change happen. I’m intrigued to return to this world after graduation – I have no idea where/how but as Senator Warren said today, there is a fight that needs to be fought – she jumped in and I may too!

This week, in honor of Bastille Day on Monday (sorry the post is a few days late!), I made this French Lentil Salad! I needed a recipe with simple ingredients, that was easy to prepare and pack for lunch each day, and that filled me up and was packed with nutrition. This meal definitely fits that criteria. Lentils are an inexpensive source of protein, low in calories, and packed with fiber, iron and folate. Throw in the tomatoes and herb dressing for some flavor and you’ve got yourself a nutritious and delicious meal!

I found the recipe from a blog I’m follow called Eat, Drink and Be Skinny – yes, yes, and yes please! She has tons of healthy recipes, workout ideas (I’m doing this 30 day challenge), and lifestyle advice. Check out her site – I think you’ll enjoy it!

Comment below if you try this salad! I would love to hear what you think!

(P.S. – have you liked my new Never Skip Dessert by Mackenzie facebook page yet??!)

French Lentil Salad
Recipe slightly adapted from Sharon Palmer and EatDrinkandBeSkinny
Serves 6

Ingredients:
1 pound dried lentils
4 cups water
1 (extra large) cube vegetable broth base
4 celery stalks, diced
1 1/2 cups cherry tomatoes, halved
2 medium shallots, finely diced
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon herbes de Provence (or some mix of dried herbs)
Freshly ground black pepper, to taste
1 medium garlic clove, minced
1 cup croutons
Pinch of sea salt
1 bag of fresh arugula, to serve with

Directions:

1. In a medium pot, add the lentils, water and broth base. Cover and bring to a boil over medium-high heat. Reduce heat to medium and let simmer for 15-20 minutes, until the lentils are tender but firm.

2. When the lentils are done, drain the liquid and transfer to a large bowl. Let cool for 10 minutes then cover and refridgerate for at least 30 minutes.

3. Meanwhile, prepare the celery, tomatoes, shallots, and parsley and set aside. In a small dish, whisk together the olive oil, mustard, vinegar, herbes de Provence, black pepper and garlic.  When the lentils have chilled for 30 minutes or so, mix in the vegetable mixture. Next, pour the dressing over the salad and toss. Add the croutons and season with sea salt if desired. Chill until ready to serve – it’s best when it is nice and cold and even better the second day when the flavors have melded!

4. Serve over arugula, if desired.