Well I wasn’t lying when I said this was a mini-tox! After a Saturday night BBQ fueled by Dark & Stormies, followed by a Sunday lounging in the park sipping on wine, it was time to get back on track come Monday morning!
After a busy weekend of hanging with friends isn’t organizing Monday’s lunch the last thing anyone wants to do? But as a passionate lunch bringer (I think I have literally bought lunch 5 times in the last 5 years) I was hell bent on whipping up something, and naturally that something needed to be healthy!
Lentils are probs one of the best decisions you can make for the week. They cook up in 15 minutes, are super portable (note my mason jar picture), and if you are like me and decide to make a big batch (which let me tell you is a good decision) you will have enough to last you all week. BOOM!
Why give lentils some love? Here is your cheat sheet!
- Lentils are a super awesome source of folate
- Folate is a B Vitamin that is needed to keep your heart healthy, mood stable, and if you are of the child bearing years prevents birth defects such as Spina bifida
- Lentils are a great source of soluble fibre. Soluble fibre is a type of fibre that gels in the digestive tract helping to remove excess cholesterol from your body (another check for the heart health column!)
- Lentils are high in nature’s muscle relaxer, magnesium! Good for helping you chill out, reduce headaches and migraines, decrease blood pressure, and reduce Restless Leg Syndrome (a.k.a. they “Jimmy” legs)
- Lentils are a great plant-based source of protein and when you combine this with their high fibre content you will be feeling full and happy for hours after and you can’t argue with that!
Lemony Lentil Salad
3 cups water, salted to taste
1 cup Du Puy or green lentils
1/4 red onion, finely chopped
1 carrot, peeled and grated
1 large handful flat leaf parsley, chopped
1 handful of cherry tomatoes
Juice of 1 lemon
1/4 cup olive oil
1/2 Tbsp Dijon mustard
Drizzle of honey
Salt & Pepper to taste
- Cook lentils according to directions. For me this was 3 cups of water to 1 cup of lentils, brought to a boil and then simmered for 15 minutes.
- Once lentils are tender and cooked, drain water and place into a large mixing bowl.
- Add onion, carrot and parsley. Toss to combine.
- In a separate bowl combine ingredients for dressing. Or if you are like me shake together in a mason jar.
- Add dressing to salad and toss to combine.
- Eat warm or store in an air tight container for the rest of the week. Whatever you choose only add the tomatoes right before serving… no one likes a soggy tomato, am I right?!