Too Hot to Cook? Make a Spicy Lentil Salad
Yesterday the kitchen was too hot to turn on the stove, but my squeeze was coming over for dinner and I knew he would be heat-exhausted after working his manly-man job all day.
So, alongside some other carbs, I whipped up this cold and spicy lentil salad, because – as everybody knows – lentils are FULL of protein. A slightly lesser known fact is – lentils lower cholesterol. Of all legumes and nuts, lentils are third highest in protein (after soya and hemp).
In this dish I used parsley, but plan to try cilantro next time. Parsley is highly nutritious, so I try to fit it in where I can. Chock-full of vitamin K, with good amounts of vitamin C, A, and iron — parsley has become a blasé plate garnish, but don’t ignore it! I like to make pesto with parsley replacing the basil, and using walnuts instead of pine nuts.
The Nutrition Facts of this Spicy Lentil Salad were found using the Nutrient-Value of Some Common Foods PDF guide from Health Canada. It’s handy if you’re interested in calculating and tracking your personal calorie and protein intake.
Spicy Lentil Salad
1 19 oz can of lentils
1/3 cup crumbled feta
1/4 cup chopped walnuts
1 small red onion, thinly sliced
1/4 cup cold pressed, virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. agave (or other sweetener)
1 Tbsp. Dijon mustard
1 tsp. salt
1 tsp. fresh ground pepper
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. ground cardamom
1/4 tsp. cayenne
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Drain and rinse lentils well.
Combine all ingredients in a serving bowl and toss until mixed.
Serve immediately, or chill in the refrigerator for up to three days.