Vegetable and Red Lentil Salad

Heat 2 tablespoons oil over medium heat in a medium skillet. Add the minced jalapeno and garlic; bloom 1 minute. Add the green beans and a pinch of salt and pepper. Saute 3 minutes or until beans start to pop in color. Add the tomatoes and the lime juice. Cook until tomatoes start to wilt, 2 minutes.

Cook the lentils until soft, 10 minutes. Drain water and add to the sautéed vegetables. Toss to combine and season if needed.

Serve lentil/veggie mixture over a good handful of field greens. Spritz with more lime and drizzle with a little olive oil. Garnish with cheese and just look at that.

Simple, healthy, and pretty dang good.