Lentil Salad With Arugula & Endive
Lentils can often be overlooked, but there are many reasons to incorporate them into your meals. Lentils have the third-highest level of protein of any legume or nut. There are a wide variety of lentils and they make for a great vegetarian option. Additionally, they can be served warm or cold. Try this lentil salad recipe and please share your ideas on how to incorporate lentils into future meals.
- 1 cup lentils (green or brown)
- 2 cups water
- 1 bay leaf
- Coarse salt, to taste
- Ground black pepper, to taste
- Garlic, minced
- Carrots, peeled and diced
- Red onion, finely chopped
- Extra virgin olive oil
- Red wine vinegar
- Fresh parsley, finely chopped
- Extra virgin olive oil spray
Wash lentils thoroughly. Combine lentils, water and bay leaf in saucepan.
Bring to boil over medium-high heat. Once boiling, reduce to gentle simmer.
Cook uncovered for 20 to 30 minutes, or until lentils are tender. If needed, add more water.
Strain lentils, remove bay leaf, and return to saucepan or bowl, and add salt and pepper.
Spray large skillet with olive oil spray. Heat on medium and add garlic, carrots and red onion. Cook about 4-5 minutes, until carrots are tender and onions are translucent.
Add mixture to lentils. Add extra virgin olive oil and red wine vinegar, and stir to coat lentils. Add parsley, and serve over arugula and endive mixture.
Recipe adapted with permission from Healthy You! 14 Days to Quick and Permanent Weight Loss and a Healthier, Happier You.
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