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.
10-30 minutes (See prep notes)
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
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!
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.
Kate Sherwood of the Nutrition Action Letter