Lentils are My New Best Friend

I do not mean to sound like a pompous asshole when I say this next line: I work out. I work out usually five mornings a week. I get up at 5:30 and am starting exercise class at 6:10. We usually go about 50 minutes with very few breaks. It kicks my ass! But I go back for more each day.

They read announcements every morning and the constant two are drink plenty of water and eat lean protein. Every morning. I usually have to pee like a race horse every day (and night) so I think I got the water covered. It’s the protein.

I have been mostly vegetarian for the better part of six years now. I say mostly because there has been the occasional pork gyoza (you would understand if you had one of those delicious things too), buffalo chicken (I can’t help it – I love the spicy with the blue cheese!), and more often, fish or seafood.

I know what the strict vegetarians and/or vegans might say to my consuming flesh; you can’t call yourself a vegetarian. So maybe “flexitarian” is more apt but cue the eye roll.  In my heart of hearts, and stomachs of stomach, I think like a vegetarian. I think about menus and meals where you can get the rich hearty flavor that meat gives people AND the protein. And there lies the age old issue; plant protein just doesn’t have the same amount as animal. It’s just the facts.

But don’t be fooled. Mother Nature is one smart gal. She’s put plenty of fiber and protein into some of her healthiest creation: broccoli (certified cancer preventer), Brussel Sprouts (just damn cute), and legumes. 

And that’s where my new best friend, the lentil, comes in. He’s little. He’s round. He’s a little earthy. 

But the dude has got loads of fiber (16 g per serving – that’s like Colon Blow!) and protein (18 g per serving – a whey shake is 22g – not far off). 

So my little buddy, the lentil, is a powerhouse of protein. And he is versatile: served hot or cold, as a side, in a soup, as a salad, in a burger. You can practically put him anywhere!

You can find him from now on in one of my new favorites: cucumber, red pepper, feta salad with lemon vinaigrette.  It’s fresh, fun, healthy, but most of all it has a great chewy factor from the legumes.

Not to mention, it’s very straight forward as a recipe.

Lentil Salad

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 1 package Melissa’s steamed lentils
• 1 red pepper, chopped or in short strips
• 1 cucumber, diced
• ¼ Cup red onion, chopped
• 3 Tablespoon olive oil
• 1 Tablespoon white vinegar
• Juice of ½ lemon
• Salt & pepper
• 1/4 Cup Fresh mint, chopped, plus to garnish
• ½ Cup feta

Instructions

1. Open up the lentil package and break apart the lentils in a bowl. 
2. Mix in the red pepper, cucumber, red onion. Toss. 
3. Add liquids and seasoning, toss more.
4. Add feta, toss gently. 
5. Garnish with sprig of mint. Serve and enjoy!

7.8.1.2

15

https://smallkitchensmith.com/lentils-are-my-new-best-friend/

This little guy will be asked to lunch, dinner, and cookouts for a season to come. I say you make a new best friend too and pick up a package of lentils today. See what you can do to add this protein-powered legume into your next culinary adventure!