So bright, so colorful, so yummy!! I’m bringing you a salad of lentils and lots of yummy vegetables today as a respite in the midst of impending Christmas goodies and calories. The salad works perfectly as both a stand-alone dish or an accompaniment to a main, maybe a simple roast chicken or a seared pork chop.
Since I’ve been working from home this past month, I’ve had the benefit of eating whenever I want and whatever I want. That’s been taking a lot of self control. A lot!! It’s hard being a food blogger sometimes because you want to create a variety of recipes for your readers, but then you end up with a ton of food, and not always the healthiest stuff. We’ve given a few things to neighbors and family, but sometimes it just doesn’t happen and we end up eating most everything. That’s why today I’m bringing you a recipe that you can eat as much as you want of and not feel guilty!
This was my first time using lentils in a salad and it definitely won’t be the last! I’ve used them in curry and lentil dahl in the past and then started to read about their fantastic health benefits. They’re an excellent source of lean protein, potassium, calcium, zinc, dietary fiber, iron, and so much more. We should all eat more lentils!!
Another awesome thing about lentils is that they cook much quicker than some other popular grains. Their average cook time is about 15 minutes, whereas quinoa takes 20 minutes, farro takes 30 minutes, and brown rice can take up to 50 minutes! It’s a perfect quick lunch fix if you’re short on time and need to pack in lots of protein and fiber.
Let’s take a stand together against pre-Christmas extra calories!!Print
- ¾ cup lentils, uncooked
- 3 tablespoons butter
- 2 cups mixed, sliced mushrooms (button and portobello)
- 1 leek, thinly sliced
- 2 cloves chopped garlic
- 2 cups chopped kale
- ¼ teaspoon chili flakes
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- salt and pepper to taste
- Cook lentils according to basic package directions.
- In large skillet, melt butter on medium high heat until it starts to lightly brown. Add sliced mushrooms, leeks, and garlic – cook for 5-7 minutes or until mushrooms start to get slightly brown. Add in chopped kale and reduce heat to medium. Stir until wilted.
- Take off of heat and add chili flakes, lemon juice, olive oil, lentils, and salt and pepper.
- Stir to combine and top with chopped fresh parsley.