Lentils have been my go-to (especially with TruRoots Organic Sprouted Lentils which can be eaten raw (because they are sprouted), or cook in only 5 minutes), because they aren't as inflammatory as a grain. They're also inexpensive and packed with fiber, iron and protein.
This recipe is a combination of Ina Garten's warm french lentil recipe and some inspiration from one of Yotam Ottolenghi's many lentil recipes in his gorgeous cookbook, Plenty. I combined elements from the two recipes and added my own touch. I hope you will enjoy it as much as I do and that this will create a fabulous quick night meal.
This keeps well so it's great to make ahead for the week or take as a lunch for work.
1 1/2 cups lentils, soaked (I like the little French green lentils or I use TruRoots Organic Sprouted Lentils if I don't have time to soak my own)
half of a small red onion, thinly sliced into half moons
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped dill
1/3 cup sun-dried tomatoes (packed in oil)
2 handfuls of fresh arugula
salt and pepper to taste
20 minutes, serves 4
Add the lentils to a pot with 1" of water on top. Bring to a boil, then reduce to a simmer and cover. Soaked lentils should cook in about 7 minutes. They should not be soggy, but still have a bit of texture and crunch as they will continue cooking after the water as been drained.
While the lentils are cooking, thinly slice half of a red onion into half moons. Add to a bowl and toss with red wine vinegar.
Drain the lentils and add to the bowl.
Add the olive oil, mustard, dill, sun-dried tomatoes and arugula. Toss together then season with salt and pepper as needed.
It is nice to serve warm, but also works well at room temperature.
Feel free to add other herbs like parsley or chives or toss with a non-dairy ricotta for a rich and luxurious dish!
Tell me in the comments how you like to change up lentils. The possibilities are endless, no?! :)