warm lentil salad with green beans and thyme

legumesalad

This warm lentil salad is as about nutritious a meal as they come. A one-cup serving of lentils will give you a nice dose of your daily recommended amounts of protein and iron. Lentils are also high in dietary fiber and have no starch, so they are literally “power” foods that your body process efficiently without causing your blood sugar to spike.

You can boil dried lentils or buy them canned, but I love this product: TJslentils.

It may be hard to get the kids to eat it, so try mixing the lentils into tomato sauce or rice, covering with melted cheese, or pureeing and drizzling over something starchy that they love: a baked potato, French fries or a toasted whole grain bagel.

Warm lentil salad with green beans and thyme

2 cups steamed or boiled lentils

1 cup green beans, ends removed and cut into 3-inch pieces

½ cup garbanzo beans or organic corn

1 onion, finely diced

1 large carrot or 4 baby carrots, finely sliced

1/4 cup olive oil

1 Tbsp fresh or ½ tsp dried thyme

1 Tbsp Dijon mustard

1/8 tsp salt

1/8 tsp white pepper

1/8 tsp red pepper flakes (optional)

Organic cooking spray

1 Tbsp room temperate water

Place the onions in a medium to large cart iron or sauté pan covered in organic cooking spray on medium-high heat. Let onions cook for 2 minutes, stirring. Add spices. Cook for an additional 2 minutes. Add carrots. Cook and stir for another 3 minutes. Add green beans and garbanzo beans or corn. Add water, cook for 3 minutes and stir again. Add cooked lentils. Stir well. Turn heat to low, cover and let cook for 5-10 minutes. Turn off heat and stir. Combine oil and mustard in a separate cup, beating well. Pour on top of the lentils and stir.

Serve immediately. Warm, hearty and packed with nutrition.

 

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