Lentils are a quick alternative to dried beans. No soaking required and 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 delicious cumin vinaigrette to make a wonderful side or main dish. Any type will work just fine. Using vegetable stock that is available in most grocery stores takes the guesswork out of seasoning. The recipe works well to double so you can use a whole box of stock. The recipe keeps for several days and makes a great to-go lunch. It is great as a base for Seared Salmon.
Ingredients
- 1 cup green, brown, or red lentils
- 2 cups water or vegetable stock
- 1 large shallot, finely chopped
- ¼ cup olive oil
- 1 teaspoon ground cumin
- 2 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Pinch cayenne
- Salt and pepper to taste
Directions
- 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.
- Make 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.
Nutrition Information per Serving
- Serving Size: ½ cup
- Vegetables: ½ cup
- Fruits: 0 cups
- Calories: 229
- Carbohydrates: 18 grams
- Fiber: 7 grams
- Protein: 8 grams
- Fat: 13 grams
- Sodium: 216 mg
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This is amazing! thank you so much for sharing this