Small Changes: Lentils

Welcome back to "small changes" where I make recommendations of ways to incorporate new foods or activities into your life that (hopefully) are manageable enough to stick :)

Lentils are yummy, but I don't know a lot of people who regularly prepare them. And truth be told, I forget about them too. They're also very affordable and extremely good for you. Check it out!

So I'm going to try to start making lentils once a week, to eat as-is, or eat as a topping on a salad.

Here is a simple lentil salad recipe that I found at Natural Health Magazine:

Lentil Salad

2 cups green lentils
6 springs fresh parsley, finely chopped
1 sprig thyme, finely chopped
1 bay leaf

For the dressing:

1/4 cup Dijon mustard
1/4 cup red wine vinegar
2 T extra virgin olive oil
3 shallots, peeled and thickly sliced
Salt and freshly ground pepper to taste

1. Put the lentils in a large pot and cover them with one to two inches of water. Add the parsley, thyme and bay leaf; bring to a boil. Reduce the heat to medium low and simmer 15 minutes, until lentils are tender but not mushy.

2. While the lentils are simmering, combine all the ingredients for the dressing and whisk briskly.

3. When the lentils are cooked, drain, then toss with the dressing. Serve warm.