This isn’t at all cool to admit but I’m really into lentils lately. They’re like part grain, part bean, part pea, and I’m all about them.
In actuality, they’re a legume (along with beans, peas, sprouts, and carob). Lentils are notably high in protein, with almost 18 grams in a 230 calorie one cup serving. It’s important to note, though, that they’re not a complete protein. They should be combined with a grain to achieve the same metabolic effects as an animal protein. (If you want a Nutrition Decoded post on protein, leave a note in the comments!)
Nutritional value aside, this is just a solid recipe. It’s a great make ahead side dish or supplement/add-in to a regular green salad. If these veggies aren’t your style, feel free to add as you wish. Subtract the carrots and add roasted eggplant and zucchini. Subtract the red onions and sub-in some spiralized squash and a splash of soy sauce. Get creative with it.
Carrot Lentil Salad
Servings: seven 1/2 cup servings | Calories per serving: 109
Fat: 0 g (Sat Fat: 0 g) | Carbohydrate: 20 g | Fiber: 7 g| Protein: 8 g
ingredients
1 cup dry green lentils
1 medium carrot, peeled into thin strips
1/2 cup diced red onion
4 asparagus spears, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons apple cider vinegar
directions
1. Bring 4 cups of water to a boil and rinse the dry lentils
2. Add the lentils to the water and boil for 20-30 minutes until tender; drain
3. In a large salad bowl, place the cooled lentils, carrot slices, red onion, and asparagus
4. In a small bowl, whisk together the mustard and vinegars
5. Toss the veggies in the dressing and chill for at least an hour before serving
If you liked this post, be a doll and take a second to nominate The Slender Student as Best Health & Diet Blog!
