My toddler doesn’t really like meat so I’m always looking for alternative ways to make sure she’s getting enough protein in her diet. Lentils are a great source of protein and so we’ve been trying to incorporate them into our meals more often. Not to mention, I just learned they are also beneficial sources of folate and iron which are very important during pregnancy. Woo hoo! Now I don’t feel so guilty when I forget to take my prenatal vitamin for the day.
There are so many creative ways to use lentils, but I’ve found the easiest way to cook them was in a simple warm salad as a dinner side option. Also, this was the easiest way to introduce my daughter to them as I could disguise them as “peas” or “beans” which she loves.
Here is our easy but delicious Warm Lentil Salad recipe for you to try at home!
- 1½ cup dried lentils
- 3½ cups stock (we use beef, chicken or veggie stock depending on whats in the fridge, but you could always just use water)
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp cumin
- 1 Tbsp olive oil
- ½ cup diced carrot
- ½ cup diced red pepper
- 1 Tbsp fresh thyme (chopped)
- In a medium pan, saute the diced veggies with the olive oil.
- Mix in the seasoning (salt, garlic powder, and cumin). Once all the veggies are coated and slightly cooked, set aside.
- In a medium pot, bring the stock to a boil.
- Stir in the dried lentils and reduce heat to a simmer.
- Cover the simmering lentils and let cook for 20 minutes.
- After 20 minutes, stir in the seasoned veggies. Cover and return to a simmer for an additional 20 minutes.
- If needed, add a ¼ cup of liquid at a time to be sure the lentils don't dry up before cooking all the way through.
- Once the lentils are cooked through (they should be tender but not too mushy), sprinkle on the fresh thyme.
What is your favorite way to serve lentils at home? We love hearing your recipes, just share below in the comments!