Confession: I don’t think I ate many lentils until I became a dietitian. I always felt that there wasn’t much to them, but really, I just didn’t know what to do with them.
So why did I start eating lentils?
Lentils are an amazing source of CHEAP nutrition. In most cases, proteins are the most expensive part of a meal. Think about chicken thighs at around $3-5/lb or fresh fish at more than $10/lb. Sub in lentils every now and then for $1-2/lb dry (aka, the yield is ever cheaper when cooked) and the savings will add up. Plus, eating vegetarian sources of protein has an environmental benefit, but thats another story for another time.
Need to add some protein and fiber to your meal? Add lentils! Just 1/2 a cup of cooked lentils has 8 grams of fiber and 9 grams of protein.
Need a super flavorful side dish? Try this Toasted Israeli Couscous and Parsley-Lemon Lentil Salad.
This salad was so good! It was another “I really don’t want to go to the grocery store so I’ll use what’s in the fridge to put off shopping” kind of meal. In full disclosure, I did have to buy the parsley, but that was a quick walk up to the corner store near our apartment; why go to the grocery store tonight when you can put it off until tomorrow!
The flavors of this dish work really well together, in my humble opinion. If you want to make the salad vegan-friendly, try using nutritional yeast instead of parmesan cheese.
How do you like to cook lentils? Any favorite recipes?
Toasted Israeli Couscous and Parsley-Lemon Lentil Salad
Ingredients
1 cup dry lentils, cooked
1 cup dry Israeli couscous
1/4 cup + 1 tbsp extra virgin olive oil
1 1/4 cup water or broth
Juice and zest of 1 lemon
1 cup parsley chopped
1/4 cup parmesan cheese
Salt and black pepper, to taste
Ingredients
1 cup dry lentils, cooked
1 cup dry Israeli couscous
1/4 cup + 1 tbsp extra virgin olive oil
1 1/4 cup water or broth
Juice and zest of 1 lemon
1 cup parsley chopped
1/4 cup parmesan cheese
Salt and black pepper, to taste
Directions
1. Cook lentils according to package. Set aside to cool.
2. In a medium sauce pan, heat 1 tbsp of oil over medium high heat. Add couscous and saute in oil for about 5 minutes, or until couscous turns a golden color. Add about 1 1/4 cups of water or broth, according to couscous package directions, bring to a boil, then cover and simmer until couscous is tender. Set aside to cool.
3. In a large bowl, whisk together lemon juice and zest, olive oil, and parsley.
4. Add lentils and couscous to the bowl and toss well to combine. Add parmesan cheese and mix. Season with salt and black pepper to taste.
5. Serve hot or cold. Enjoy!
1. Cook lentils according to package. Set aside to cool.
2. In a medium sauce pan, heat 1 tbsp of oil over medium high heat. Add couscous and saute in oil for about 5 minutes, or until couscous turns a golden color. Add about 1 1/4 cups of water or broth, according to couscous package directions, bring to a boil, then cover and simmer until couscous is tender. Set aside to cool.
3. In a large bowl, whisk together lemon juice and zest, olive oil, and parsley.
4. Add lentils and couscous to the bowl and toss well to combine. Add parmesan cheese and mix. Season with salt and black pepper to taste.
5. Serve hot or cold. Enjoy!
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