Moroccan Inspired Lentils

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