Retrieved From: Med Instead of Meds
Lentils are a quick alternative to dried beans. No soaking required and they cook in a very short time. Delicious on their own, added to salads or soups, or as a base for fish or chicken. This recipe uses a cumin vinaigrette to make a delicious side or main dish. Any type will work just fine. Using vegetable stock takes the guesswork out of seasoning. I almost always double this so I use a whole box of stock. The recipe keeps for several days and makes a great to go lunch.
Serves 4, Serving size ½ cup
Prep Time: 15 minutes
Cook Time: 15 minutes to 1 hour depending on type of lentil
Total Time: 30 minutes
- 1 cup green, brown, or red lentils
- 2 cups water or vegetable stock
- Cumin vinaigrette:
- 1 large shallot, finely chopped
- ¼ cup olive oil
- 1 teaspoon ground cumin
- 2 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- pinch cayenne
- salt to taste
- Place the vegetable stock or water in a large pot with the lentils.
- Cook over high heat until it comes to a boil.
- Lower heat to simmer and cover.
- Cook until lentils are tender but not mushy – 15 minutes to 1 hour depending on the type and size of lentil.
- Drain and place in a large bowl.
- Made the vinaigrette by heating the oil in a medium skillet.
- Add the shallots and cook on medium heat for 1 minute.
- Add the cumin and cook 1 minute more.
- Remove from heat and add the vinegar, lemon juice, cayenne, and salt.
- Add the vinaigrette to the warm lentils and stir.
Carbohydrates: 18 grams
Fiber: 7 grams
Protein: 8 grams
Fat: 13 grams
Sodium: 216 mg