"What is more refreshing than salads when your appetite seems to have deserted you..."
I think I am having a love affair with lentils.
They are one of my favorite foods. They are just so versatile, nutritious, and pretty. They go great in salads, soups, casseroles and are awesome in chili. They cook quickly without all the pre-soaking you need to do with other dried beans and are an awesome source of protein. Yes lentils are an absolute staple around my house.
One of my favorite ways to use them is in this beautiful lentil salad. The cold cooked lentils with salad greens is just about the perfect lunch. Super nutritious and super filling.
1 cup green lentils
2 cups vegetable broth
2 tablespoons dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1 bay leaf
1 cup salad greens
sprouts and slivered almonds to sprinkle on topa few cherry tomatoes
In a medium sauce pan bring vegetable broth to a boil. Add lentils, mustard, oregano and bay leaf and reduce to a simmer. Cover and cook until lentils are cooked through (about half an hour to 45 minutes). Remove bay leaf and divide lentils into two or three portions. Top with salad greens sprouts slivered almonds and cherry tomatoes.
With the flavor of the lentils I really don't think this salad needs a dressing but feel free to top with your favorite viegarette or a bit of olive oil if you like.
This salad is wonderful when the lentils are still warm right off the stove or cold after they have had time to cool.
Basic nutritional infomration (for two salads):
4 grams of fat
29 grams of carbs
11 grams of fiber
13 grams of protein