Me and beans are becoming good friends. Between juggling a yoga studio, instructing, and fitting in my practice, they're a colorful, nutrient-, protein- rich fix where lackluster granola bars once dominated my diet. Quick n' simple, legumes deliver. They serve up whopping amounts of folate, potassium, iron and magnesium, good fats, soluble and insoluble fiber and don't contain cholesterol.
A few weeks ago I perched black beans upon quinoa in this vegan recipe. This week, I blanket warm lentils (out of can -- yeah, I'm classy like that!) over garden greens for a yummy lunch or light supper. Dig in!7-Minute Classy, Canned Lentil Salad
Yields 1 serving, depending on hunger levels. :) To keep the meal making reduced to 7 minutes, have the salad veggies pre-washed and cut in the fridge. (I've made a new habit of doing this.)
1 can of organic lentils (I like Eden organic, BPA-free canned variety that come pre-spiced.)
1 hand full of farmer's market lettuce
1 hand full of shredded carrot
1 hand full of organic crunchy sprouts
1/2 cup of diced tomato (One I picked from my aunt's organic veggie patch -- thanks, Aunt M!)
1. In a stove top pan, warm lentils on low-medium heat for a couple of minutes. Stir and taste until warm. If using Eden brand lentils, don't drain. If using a can of non-spiced lentils, drain and warm up in a pan after browning some diced onion, minced garlic and bay leaf to taste.
2. Plate salad and blanket half of the warmed lentils on top. Fridge the rest for leftovers the next day.
3. Drizzle with dressing of choice. (Optional. I used Joe's Japanese Miso.)
It sounds odd but this salad pairs really well with Good Health Natural Foods sea-salted organic popcorn, which adds a nice buttery crunch.
Enjoy in health!