Lentils are packed with protein and fiber. The trick to cooking them without the mush factor is to buy whole lentils; not split. And, treat them like pasta when cooking them. Boil in lightyl salted water until tender, than drain. It took me a while to figure that out- you can thank me for that later.
What you’ll need:
1 c dry, whole lentils
2 medium carrots, chopped
2 c greens, any variety, chopped (think spinach, chard, kale…)
¼ c silvered almonds
¼ c kalamata olives, halved
1 Tbsp garam masala (Indian spice blend)
1 can chickpeas, rinsed and drained
3 green onions, chopped
¼ c olive oil
Juice of 2 lemons
Salt and pepper to taste
Cook lentils. Meanwhile, prepare other ingredients in large bowl. Drain and rinse lentils with cool water. Toss with goodness.
Serves 4 beautiful people