Here’s an easy lentil recipe. Why add lentils to a salad? Lentils belong to the legume family. They resemble a tiny bean, grow in pods, and come in red, brown, black, and green varieties. They also contain high levels of protein and fiber.
Try an Easy Lentil Recipe
Lentils are relatively quick and easy to prepare, and their low cost makes them an accessible form of high quality protein and they also provide a wide range of fiber, vitamins, and minerals.
Why not be adventurous and try something new?
Broccoli and Lentil Salad
This easy lentil recipe tastes good warm or cold, but only dress the lentils when you’re ready to eat. If dressed ahead of time, the lentils will absorb the dressing and make the salad less flavorful. This nutritious salad takes only 20 minutes to make.
The 20 minutes does not include the time to cook the lentils. But you can do it simultaneously or buy them precooked. Melissa’s is one good source of cooked lentils and other beans.
If you don’t have time to cook or don’t care to, go for convenience. That’s what I do! The only goal is to get healthy food in your mouth. Take reasonable short-cuts. There is no prize for cooking everything from scratch and doing so is impractical for most of us.
Broccoli and Lentil Salad Recipe
Ingredients (serves 4)
• 1 Tbs. + 2 Tbs. extra-virgin olive oil
• 3 cups broccoli florets, halved
• 1 hard-boiled egg
• 1½ Tbs. whole-grain mustard
• 1 Tbs. red wine vinegar
• 1 tsp. Worcestershire sauce
• ¼ tsp. kosher salt
• freshly ground black pepper, to taste
• 2 cups cooked salad lentils (black or French)
1. In a large pan over medium-high heat, heat 1 Tbs. oil until shimmering.
2. Sauté the broccoli until lightly browned on the cut side, 2–3 minutes. Turn the florets over and add 2 Tbs. water to the pan.
3. Let the broccoli steam uncovered until bright green but still crisp, 1–2 minutes.
4. Separate the egg white from the yolk. Mince the white and set aside.
5. In a large bowl, mash the egg yolk with a fork.
6. Whisk in the mustard, vinegar, Worcestershire sauce, salt, and the remaining 2 Tbs. oil. Season with the pepper.
7. Toss the lentils in the dressing.
8. Add the egg white and broccoli and toss again.
Nutrition (per 1 cup serving):
• Calories: 250
• Total fat: 13 g
• Carbs: 24 g
• Fiber: 9 g
• Protein: 12 g
Click here for an easy lentil recipe.