I am developing a new appreciation for lentils. They are packed full of fiber, protein, and minerals and I am learning that they are extremely versatile (check out the Midnight Coconut Lentil Fudge I made a few weeks ago). Lentils are also very filling and for just 230 calories in one cup, they are worth their weight in nutritional gold.
Recipe adapted from Bob's Red Mill
- 3/4 cup diced onion
- 1/4 cup finely chopped green onions
- 2 large carrots, cut into bite sized pieces
- 1/2 cup diced red bell pepper
- 1 cup green lentils, rinsed
- 2 1/2 cups water
- 1 bay leaf
- 2 tbsp white wine vinegar
- 2 tbsp dijon mustard
- 1 tbsp olive oil
- Salt and pepper
Step 1: Combine the lentils, water, and bay leaf in a saucepan. Bring to a boil, then allow to simmer for 20 minutes.
Step 2: While the lentils are cooking, add the olive oil to a saute pan and heat to medium-high. Add the onions first and allow to cook down for 2 minutes, then add the rest of the veggies, season with a pinch of salt and a few grinds of black pepper, and cook down an additional 5 minutes.
Step 3: Drain the lentils, and rinse with a bit of cold water to stop the cooking process.
Step 4: In a small bowl, whisk together the white wine vinegar, dijon mustard, a generous pinch of kosher salt, and a few additional grinds of black pepper.
In a serving bowl, mix together the lentils, vegetables, and the dressing. Serve warm.
Hope you enjoy!