Ah, lentils – the magical little food. Along with being an excellent source of protein, lentils contain many vitamins and minerals such as
- Folic acid (vitamin B9)
- Thiamine (vitamin B1)
- Vitamin B6
- Vitamin C
- Vitamin E
With all these excellent bits of nutrition, along with being rich in fiber and flavones (a class of antioxidants), it comes as no surprise that lentils provide such great health benefits such as lower cholesterol, heart health, digestive health, stabilized blood sugar, increase in energy, weight loss, and prevention of certain types of cancer. Not to mention, they contain a lot of flavor which makes them really fun to cook with!
The following recipe for this lentil salad is inspired by the following pin on pinterest:
The only things I did differently is take out the red pepper flakes, I used a bit more lemon juice (I love lemon juice), and I only used fresh basil instead of a variety of fresh herbs (only because fresh basil was all I had on hand). The result was fantastic. This is such a colorful salad, so it’s presentation is amazing. As far as flavor goes, this dish is packed full of flavor. Not only that, but it is extremely filling and good for you! The fact that it’s easy to make doesn’t hurt either.
COLORFUL LENTIL SALAD
-1 cup uncooked lentils
-1 to 2 carrots, chopped
-1 to 2 celery stalks chopped
-1 red onion chopped
-2 Tbsp. olive oil
-1 cup chopped red cabbage
-1/2 cup chopped toasted almonds
-1 cup torn fresh basil
-2 to 3 Tbsp. lemon juice
1.) In a medium saucepan, heat 1 Tbsp oil over medium heat. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 5-7 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and let cool.
2.) In a medium bowl, whisk together remaining oil, lemon juice, and sea salt. Add lentils, almonds, cabbage, and herbs and toss to combine.