Lentils in a Flash


Prep Time

20 minutes

Prep Notes

If you use sprouted lentils, this dish can go togehter in 15-20 minutes.  If you use regular lentils, it would take 30 minutes due to the increase in lentil cooking time. 

Use jarred roasted red peppers to make this in a flash. 

Cooking Time

10-30 minutes (See prep notes)

Yields

1-2 servings

Ingredients

2T. balsamic vinegar,

2T. Extra Virgin Olive Oil (evoo)

1T. reduced sodium Tamari (soy sauce)

1/2 tsp Sucanat (can substitute brown sugar)

1/4 tsp fresh ground pepper

1/4 cup minced red onion,

1 cup cooked lentils( cook according to package directions)

1 cup chopped roasted red pepper

1-2 cups fresh chopped arugula or spinach

Directions

Whisk together 2 T balsamic vinegar, 2 T EVOO, 1 T.  Reduced sodium Tamari, ½ tsp Sucanat (can substitute brown sugar), and ¼ tsp fresh ground pepper.

Toss with ¼ cup minced red onion,  1 cup of cooked lentils, and 1 cup of chopped roasted red peppers.  Add 1-2 cups chopped arugula or spinach and toss to coat.  Enjoy!

Notes

1 cup of lentils is a serving but the veggies and greens make this a substantial serving size.  So it could be 1 large portion, 2 medium sized portions, or three portions depeding on your intentions. 

Credit

Kate Sherwood of the Nutrition Action Letter