For lunch or dinner, served hot or cold – lentils are truly one of the most versatile sources of vegetarian protein available. This won’t be the last time I sing the praises of the humble lentil, but first – a quick, easy dish to prepare on busy Mondays that tastes just as good (if not better) on Tuesday at lunch. Try topping it with capers, currants or chopped nuts to keep it a fully plant-based meal, or consider goats cheese or a poached egg to up the protein quotient.
- 2 1/4 cups lentils
- 1 red pepper, chopped
- 1/2 cup white mushrooms, chopped
- 1/2 cup kale, chopped
- 1/4 cup green onions, chopped
- For the vinaigrette:
- 2 Tbsp. cold pressed, extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp. pepper
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 1 tsp. parsley
- Rinse lentil well and drain. Add to a pot and cover with about 4 inches of water, bring to a boil, and reduce to simmer. Check after about 15 minutes – do not overcook!
- While lentils are simmering, make the dressing by whisking all ingredients in a bowl or shaking in a jar.
- When lentils are cooked, remove from heat, drain and rinse in cold water. While still warm, place lentils in a large bowl, add chopped vegetables and toss with dressing.