Lentils stand out as the plant-based protein powerhouse, offering a rich source of dietary fiber while keeping calorie counts low. Alongside these benefits, they pack essential nutrients like molybdenum, folate, tryptophan, manganese, iron, phosphorus, copper, vitamin B1, and potassium. Regular consumption can support better digestion, cardiovascular health, blood sugar regulation, weight management, anemia prevention, and enhanced electrolyte function thanks to potassium.
These versatile legumes aren’t just nutritional stars; they’re culinary chameleons too. Whether you’re whipping up hearty soups, crafting flavorful tacos, or adding a protein boost to salads, lentils fit the bill. And if you're looking to stock up, Organic Green Lentils are discounted to $2.49 per pound this June, saving you $0.50 off the regular price.
For a refreshing twist on lentil dishes, try this Lemony Lentil and Chickpea Salad with Radish and Herbs. It’s perfect for summer gatherings or a light lunch.
**Lemony Lentil and Chickpea Salad with Radish and Herbs**
*Ingredients:*
**Lentils:**
- 2 cups dried black beluga lentils or French green lentils
- 2 large garlic cloves, halved lengthwise
- 2 tablespoons olive oil
**Lemon Dressing:**
- ¼ cup fresh lemon juice (about 2 medium lemons)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- ¼ teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
**Salad:**
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 bunch of radishes, thinly sliced and roughly chopped
- ¼ cup chopped fresh herbs (mint and dill work beautifully)
- Optional garnishes: sliced avocado, crumbled feta or goat cheese, a handful of fresh greens
*Directions:*
1. **Cooking the Lentils:** Begin by picking through the lentils to remove any debris. Rinse them thoroughly under cold water. In a medium pot, combine the lentils, halved garlic cloves, olive oil, and 4 cups of water. Bring it to a boil, then lower the heat to maintain a gentle simmer. Cook until the lentils are tender, which typically takes between 20 to 35 minutes. Once done, drain the lentils and discard the garlic cloves.
2. **Making the Dressing:** In a small bowl, whisk all the dressing ingredients together. If you're skipping the cooking step and using pre-steamed lentils, add an extra clove of minced garlic and an extra tablespoon of olive oil for flavor.
3. **Assembling the Salad:** Combine the cooked lentils, chickpeas, radishes, and herbs in a large bowl. Drizzle the dressing over the top and toss everything gently to coat. Add optional garnishes like avocado slices, crumbled cheese, or extra greens for added texture and flavor.
This dish is not only delicious but also incredibly satisfying, making it a standout addition to any meal. Recipe credit goes to Cookie and Kate.
P.S. Don’t forget to pick up those discounted lentils while they’re on sale!
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