Posted on September 9th, 2014
I used to despise lentils. Each time my mom made a stew she would try and let them cook away so that they disintegrated into mush. But nothing got past my taste buds, I always knew they were there by the characteristic husky texture.
But those days are long gone. I have since made peace with these protein rich delights. Here is one of my recipes featuring the little guys. It is perfect to pop into your lunch box. The salad is high is protein, low in carbs and deliciously refreshing. Hope you enjoy it!
Lentil and Pea Salad
Place 3/4 cup of brown lentils in a pot of boiling water. Simmer with the lid half on for 15 minutes or until they have reached your desired texture. Drain off the water and rinse.
Place 1 cup of frozen peas in a dish so that they are covered in water. Cover with a lid and microwave for 5 minutes. Drain off the water.
Mix together the lentils and peas in a salad bowl and crumble a round of feta over it. You can add basil or mint if you so desire.