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Lentil and Vegetable Saladwritten by Marsha Seidelman, M.D. Lentils are my new favorite protein source - a great component of a plant-based diet. They are very filling, with lots of folate and iron, and naturally gluten-free. Lentils are very versatile, they can be eaten alone, on a salad, or in soups or stews. This recipe is the equivalent of my end-of-the-week stir fry that uses up any odds and ends in the refrigerator. As written, it is just a suggestion. I think the red onion is key in providing flavor. For the dressing, you can use any vinaigrette, but make sure there’s enough vinegar, salt and pepper to provide a burst of flavor. I've never done it myself, but if you're interested in sprouting lentils, see Dr. Aruna Nathan's post! Here's an excerpt: - Sprouting helps with digesting lentils as the process breaks down some of the sugars that produce intestinal gas. Ingredients: DRESSING: Directions: |
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