If you read my last post you will know that I’ve been experimenting with some vegetarian recipes lately, and I feel the need to share my latest success.
I never used to eat lentils. In fact, I didn’t even know that they are a great source of protein; I just always thought they were a boring vegetable that you used in soup. As I discovered with my recipe last night; this is not the case. These little legumes are actually very versatile, and can be added to salads, stews, stir-fries, pasta and just about any dish that you want to make vegetarian without losing the protein. A ¼ cup serving has about 10g of protein, 1 g of fat and 150 calories. Protein is vital to our health, and because it takes longer to digest than carbs & fats; it provides us with lots of energy, and keeps us feeling full longer. It also helps our muscles re-build quicker after a workout.
Give lentils a try tonight with this yummy recipe that I adapted from Oh She Glows:
Lentil Sweet Potato Salad – Serves 2 main dishes or 4 sides
½ cup of organic green lentils
1 ½ cups of organic vegetable broth (for cooking the lentils)
1 large or 2 small sweet potato
2 tbsp olive oil
1 small onion diced
2 cloves of garlic minced
1 organic orange pepper (substitute any veggie that will provide some crunch-snap peas, broccoli, etc.)
2 big handfuls of organic baby spinach
½ cup of raisins
½ tbsp of Maple Syrup
½ tbsp of Balsamic Vinegar
½ tbsp of Olive Oil
½ tsp of Dijon Mustard
Salt & Pepper to taste
Preheat oven to 400F.
Peel & chop your sweet potato into small cubes, and toss in a bowl with 1 tbsp of olive oil and salt & pepper. Spread on a baking sheet and roast for 25-30 minutes flipping halfway through.
While your potatoes are roasting, cook your lentils (using the broth) according to package instructions (takes about 15-20 minutes).
In a small bowl, whisk together all the ingredients for your dressing & set aside.
While your lentils & potatoes are cooking, heat 1 tbsp of olive oil in a large frying pan on medium heat. Add your chopped onions & garlic and sauté until translucent (about 5 minutes). Add in your chopped pepper and sauté for a few more minutes. Add in your spinach (until wilted) & your raisins. Turn your heat to low.
Once the sweet potatoes & lentils are finished cooking; add them to your frying pan and stir everything together.
Transfer to a large bowl; stir in the dressing, season with S & P, and voila!
Happy vegetarian cooking!
Do you have some other suggestions on how to cook with lentils?