Skip to main content

Super Food: Lentils

Lentils are a superfood because they have a big bang for your nutritional buck.  High in fiber and protein, low in calories and fat, and very economical.  Last week was lentil week in our house, which is why this weekend we're having strawberry shortcake ice cream sundaes (more to come on that).  


Earlier in the week I made curried lentil soup, which I will not share a photo of, because it is completely unaesthetic.  I will however, share Oh She Glow's Power Protein Bowl with Lemon Garlic Tahini Dressing, because it's amazing and makes you feel like you can go run around your house 20 times.  Or at least, that you could if you don't have four feet of snow outside.  


First things first, precook your rice and lentils.  When you cook lentils, make sure to give them a rinse first because they contain small pebbles or dirt.  That is more fiber than you need.



Once rinsed, get them simmering on the stove.  I use about twice as much liquid as lentils, and cook for about 20 minutes, or until tender.

Next, get chopping and dropping into a large skillet with olive oil.

You start with the onion, garlic, bell pepper, and sundried tomatoes.  After these have softened for about 5 minutes, add in the cooked lentils, chopped tomatoes, chopped olives, baby spinach and the Lemon Garlic Tahini Dressing.  

Tahini Lemon Garlic Salad Dressing

Ingredients:
  • 1/4 cup tahini
  • 1-2 garlic cloves, grated
  • 1/2 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste

This dressing is going to make you happy, and you might feel compelled to put it on everything, as well as lick it out of the food processor bowl.  Be careful.


Serve hot, cold, or room temperature over rice with a squeeze of lemon juice.  Not the whole lemon, as I've shown in the photo, that was just for artistic accent.  For my next serving (tonight...), I'll sprinkle a little feta on top.  Once again, Angela is a bowl genius!




Comments

  1. i love lentils too. i made a pasta salad with french blue lentils last night. curried yogurt dressing. yum.

    ReplyDelete
  2. I am going to do a couple of posts soon on poverty rations, including a lentil challenge. Will be consulting you on things lentil.

    ReplyDelete

Post a Comment

Popular posts from this blog

Lemon Garlic Baked Salmon

Happy New Year! I hope you had a wonderful holiday season, and ate all the cookies.  I'm not big on New Year's resolutions, but all the treats I've been eating for the past month have been making me feel a little sluggish.  When I saw a one day "cleanse" I thought I'd give it a try.  Loosely, it called for drinking hot lemon water first thing in the morning, a Glowing Green Smoothie for breakfast, Ginger Lemon Cayenne Detox tea and vegetables for lunch and dinner. My day went like this: First thing after my run: Hot Lemon water - This is a nice way to warm up.  I do this all the time. Breakfast: Glowing Green Smoothie - I liked it a lot.  Very refreshing and hydrating.  Wished I hadn't baked donuts the night before as they were staring me down on the kitchen counter. Lunch: Spicy Mulligatawny Soup - I'm pretty sure that's not what they meant by "salad," but I went with it. Snack: Ginger Lemon Cayenne Detox tea - Zingy and invigorat

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch.  I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu , and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good.  The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread.  I took some liberties, changed up some ingredients, and made it into a salad. Roasted Sweet Potato Salad Romaine and Kale, shredded Olive oil Sweet potato rounds, roasted Apple, sliced Avocado Roasted tomatoes Goat cheese Balsamic Vinegar Drizzle kale and romaine with olive oil Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes. Tomatoes - toss with olive o

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole Foods.  She can't be sic