In actuality, they’re a legume (along with beans, peas, sprouts, and carob). Lentils are notably high in protein, with almost 18 grams in a 230 calorie one cup serving. It’s important to note, though, that they’re not a complete protein. They should be combined with a grain to achieve the same metabolic effects as an animal protein. (If you want a Nutrition Decoded post on protein, leave a note in the comments!)
ingredients
1 cup dry green lentils
1 medium carrot, peeled into thin strips
1/2 cup diced red onion
4 asparagus spears, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons apple cider vinegar
directions
1. Bring 4 cups of water to a boil and rinse the dry lentils
2. Add the lentils to the water and boil for 20-30 minutes until tender; drain
3. In a large salad bowl, place the cooled lentils, carrot slices, red onion, and asparagus
4. In a small bowl, whisk together the mustard and vinegars
5. Toss the veggies in the dressing and chill for at least an hour before serving
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