Recipe of the Month – Red Lentil Salad
by Dawn Thalheimer
It is a beautiful thing when healthy food tastes amazing! I hope you’ll agree that this month’s red lentil salad fits in to that category.
Lentils are an ancient food source with their cultivation dating back more than 12,000 years. They are an excellent vegetarian source of protein, rich in essential amino acids and high in dietary fiber. Studies have shown that they contribute to a decreased risk of heart disease and their soluble fiber helps to stabilize blood sugar levels while their iron content gives you energy.
Super healthful and totally addictive, this salad is easy to make and keeps well in the fridge for 2-3 days – a perfect make-ahead meal.
1 cup red lentils
½ red pepper – finely diced
½ cucumber - finely diced
½ red onion – finely diced
3 tsp lemon juice
2 tsp olive oil
1 tsp cumin
1 ½ tsp salt
½ tsp pepper
- Rinse lentils and add to a large pot filled with 3 cups of water. Bring to a boil then simmer for 10 minutes. Drain lentils and let cool.
- Place the cooled lentils in a large bowl and combine with the other diced vegetables. Pour the lemon juice and olive oil over top, then add seasonings. Stir gently but thoroughly to combine.
- Enjoy as a side salad with your favourite summer entrée or double the portion for a stand alone meal.
Makes 4 servings – per serving: Calories: 209 Fat: 3.1g Carbohydrates: 32.9g Sodium: 879mg Fiber: 15.6g Protein: 13.1g Sugar: 2.9g