One Delicious Protein Packed Salad …
Earlier this year I earned a certificate in Culinary Medicine from Harvard Medical School and thought I would share one of my favorite recipes from the course.
I like it because it is:
- simple, easy and quick to prepare
- provides a good source of plant protein
- can be eaten for any meal
- is easily customizable - add your own favorite herbs or other veggies to give
it some punch
- holds up in the refrigerator for 3-4 days
This lentil salad, obviously has as its shining ingredient - lentils.
Lentils pack in 18 grams of protein per cup. I'm always looking for ways to add more protein to my diet, since the amount we eat is so critical for muscle synthesis. They are also a great source of soluble fiber which helps decrease LDL and total cholesterol.
Lentils also provide iron, although plant sources of iron are harder for us to absorb. This is where lemon enters the picture. The Vitamin C in lemon helps us absorb iron in plant foods.
One other tip: try to find organic lentils, as conventional lentils unfortunately carry a high pesticide load.
It was a delicious side salad for dinner, and also tasted great the next morning with a poached egg on top. You could also throw it over a green salad (like arugula). Throw some grilled chicken over it. Honestly, lots of different options.
Orange Lentil Salad with Herbs, Lemon and Feta
Very pretty. The mint really elevates it as well. Experiment and throw in a few other of your favorite vegetables.
When you’re meal planning for the week, it is helpful to prepare a hearty salad that can hold up for a few days in the fridge. Then it’s always ready to go, and you’re less likely to give in to something less healthy when you don’t have the energy to prepare something from scratch.
Give it a whirl!
