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.
- Sprouting increases the amounts of certain vitamins, especially Vitamin B and C and other elements, especially increases antioxidants.
1 cup of cooked lentils (green or mixed variety – 1 cup lentils to 3 cups of water)
1 cup chopped arugula or spinach
1-2 carrots, chopped
1/2 cucumber, chopped
1/4 red onion, chopped
2 scallions, sliced
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp lo sodium soy sauce
1/2 tsp brown sugar
1/4 tsp black pepper
1/4 tsp salt
- Mix all salad ingredients, keeping lentils separate.
- Mix all dressing ingredients, whisk, add half to the lentils and mix.
- Add lentils to salad, add the remainder of the dressing to the salad, as needed.