Low Bowl #40

 

Here we have one of my more remarkable meals: Smoky skillet lasagna with crispy bacon-y lentils (recipe from Vegan Richa) and Italian chopped salad (recipe from Crowded Kitchen).

This finishes off the box of lasagna, but what a way to go! This lasagna was so flavorful! The lentils went really well with it, too. The only thing is that it is very rich, since you cook the noodles in full fat coconut milk. Be forewarned.

I didn't have any croutons (I thought I did, but I was mistaken), so I added some Bac'n Bits to the salad. The cheese is Daiya mozzarella sticks, which worked really well. I am not usually a salad person in general, but this salad was delicious. I need to be more deliberate about salads, perhaps, in order to fully appreciate them. Adding things like pepperoncini peppers, which I've never before purchased in my life despite liking them when I've encountered them, is a worthwhile experiment. I dread summer every year, as you know, but maybe if I make fancy salads, it won't be so bad.

And this salad was okay for meal prep, too, because I kept the pepperoncini and olives in a separate container, and I only added cheese to individual salad portions. The dressing was in its own container, too. Something else to note for the future.