If you haven't tried Lentils in a salad then this recipe is must try. It will last in your fridge for a few days, which makes for easy meal prep and it is delicious.
Lentils are a wonderful source of folate. Just one cup provides 90% of your daily requirements!
Why is folate so important?
You've probably heard about it's importance when it comes to pregnancy, as it is critical to prevent birth defects. Folate also functions to support the red bold cell production and prevent anaemia, allows nerves to function properly, helps prevent osteoporosis-related bone fractures, and helps prevent dementia's including Alzheimer's disease.
And this recipe is one of the yummiest ways to incorporate more lentils into your daily diet.
I reckon with Summer picnics around the corner, this will be a mainstay in your repertoire for easy Summer dining.
2 cups Du Puy Lentils
1 shallot or 1/2 red onion, finely diced
2 cloves garlic, minced
1/2 cup parsley, chopped
1/3 cup capers, roughly chopped
zest of 3 lemons
juice of 2 lemons
3 tablespoons olive oil
1/4 cup pine nuts
mixed green leaves
Rinse the lentils well, drain.
Place in a pot, cover with water and bring to the boil.
Lower to a simmer and cook for 15 - 20 minutes. ( be careful not to over do them or you will have mush not salad - not a good look).
Whilst the lentils are simmering place all the other ingredients except the green leaves in a large bowl and mix well.
When the lentils are cooked, rinse under cold water to stop the cooking process.
Place the lentils in the bowl and too to combine.
* This salad will last well in your fridge for 2-3 days.