Lentils are really a wonderful food. Lentils will deliver an amazing 16g per cup of fiber. Fiber daily intake recommendation is 20-30g and it is hard to achieve with a standard diet, even if rich in vegetables. Lentils also offer a surprising 18g of proteins per cup. This recipe is simple and flavorful and will serve 4 small side portions or 2 servings (full meal).
· –1 cup uncooked lentils – any color – or you can buy pre-cooked ones
· –2 cups of water for the lentils
· –2 to 3 tbsp. olive oil
· –2 medium shallots finely diced
· –3-4 cups baby spinach or shredded kale
· –1 cup finely diced tomatoes
· –¼ cup finely chopped coriander (or mint or basil, you can also mix and match and see what you prefer)
· –¼ cup finely chopped parsley
· –1 lemon, squeezed or the same amount of juice from an orange
· –Zest of the lemon
· –1 bay leaf
· –Salt and pepper to your taste
· –Place the uncooked lentils in a pot with the water and bring to a boil. Add a bay leaf or two, salt and pepper
· –Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain the water and set them aside. Get rid of the bay leaf
· – If you do not have time to cook the lentils you can buy them pre-cooked. Make sure you rinse them well before mixing with the vegetables
· – In a separate pan, cook the shallots until soft and translucent over medium heat with the olive oil
· –Add the spinach or kale and cook until just wilted which should take a few minutes
· –Then add the cubed tomatoes, I like them still very crunchy so I add them at the last minute
· –You can add other vegetables – what is left in your fridge?
· – Then add the chopped herbs. I like it with coriander, parsley or with mint.
· –Mix in the cooked lentils. Add some lemon juice to give it a little zing. Sometimes I squeeze orange instead.
· – Then grate the lemon and serve. It is also delicious cold.