I’ve been vowing to eat more lentils lately but cooking them always seems to be a chore for me. Then, my friend and fellow Health Coach tipped me off to Melissa’s steamed lentils which I had seen before, but hadn’t considered using in my cooking. It turns out, they were the perfect solution to my problem.
Clearly, soup is no match for hot summer weather so I used the ingredients I had from my farm share earlier this week to create a lentil salad. Once I cooked the lentils (a simple process which requires boiling the bag for about 4-5 minutes), I let them cool and then added diced red onion, purple carrots (orange carrots work too), orange peppers, purslane (if you don’t have purslane try any leafy green herb – basil, mint, cilantro and parsley are all great choices) and some black pepper. So tasty, I opted not to include a dressing or vinaigrette. It’s the easiest way I’ve found to reap the benefits of the high amount of protein, fiber and vitamins in lentils.
Looking for another lentil recipe? Try my Lentil Burgers for Company.
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