Yes I’m on a huge lentil kick right now.
Actually, I’m always on a lentil kick. Lentils are fantastic – unlike other pulses, you don’t have to soak them before you cook them, and they only take about half an hour to cook. Plus they have the most protein of any other bean per serving. Score!
I make lentil bowls all the time for my work lunches and dinners. They’re healthy, easy to make, and I know I’ll be full for hours after. Ideal nursing food.
This little bowl is fresh and flavourful. Lentils, mediterranean-inspired veggies like peppers, tomatoes, and red onions, feta, and a lemony vinaigrette. Yum!
Makes two big bowls
1 cup brown or green lentils
1 pepper, diced
1 handful grape tomatoes, halved
1 red onion, slivered
1 handful basil leaves, slivered
2 ounces feta cheese, crumbled
1/4 cup olive oil
2 tbsp lemon juice
1 tsp minced shallot
salt and pepper
In a small saucepan, combine lentils and 3 cups water. Season with salt and bring to a boil. Reduce to a simmer and cook until lentils are just soft and water is absorbed, about half an hour. Let cool.
In a small bowl, whisk together lemon juice and olive oil. Whisk in diced shallot. Season with salt and pepper.
To assemble, combine lentils and veggies. Sprinkle with crumbed feta and basil and drizzle with lemon vinaigrette.