A scroll through the recipe section of my blog will quickly reveal my lentils obsession. If asked what my favourite foods are, chances are I wouldn't say lentils, yet they appear again and again in the dishes I cook. They are inexpensive and nutrient rich. Often salads made solely of vegetables aren't the most filling and lack a source of protein. For me, lentils are the perfect addition. My recommendation is to cook a batch of lentils at the start of the week and keep them in an airtight container to add to salads and other dishes all week long. That way you don't have to cook them each time. Also the key to tasty lentils is in the dressing; eaten on their own, they are quite bland, but dressed with olive oil, a squeeze of lemon juice and seasoned with sea salt and freshly ground black pepper, they taste so good.
And just in case you are looking for some lentil inspiration..... keep scrolling for my round-up of my favourite lentil recipes from The Honest Project.
I love halloumi; there I've said it :) It's a beautifully salty cheese that, when heated browns and crisps on the outside making it irresistible. I favour keeping it very simple and pan frying it in a little olive oil and seasoning it with sea salt and freshly ground black pepper. This recipe combines lentils with halloumi, beetroot, toasted walnuts, spinach and a honey and balsamic dressing. I could eat this all day long.
For me, fennel is at its best when eaten raw; just finely slice or grate it and add it to salads. For this recipe, fennel is combined with crisp apple and rocket. Lentils are added and it's dressed with a mustard and chilli dressing that packs a punch. It's finished with crumbled blue cheese and a generous serving of maple candied pecan nuts. It's perfect for al fresco dining in the sunshine.
This baked sweet potato with lentils and crumbled feta is a delicious and well balanced dish that has the added bonus of being super easy to make. It's a no fuss type of meal, containing only a small number of ingredients that come together with ease to create a really tasty dish. This is the type of food I love to eat. Keep this recipe in your apron pocket and it's one that you'll return to again and again.
This is probably one of my all time favourite Honest Project recipes. It combines peppery rocket as our leafy green, grilled courgette and artichoke, lentils for protein, hemp seeds for some extra protein as well as healthy fats and lime, chilli and coriander to make this salad zing. Another great one for Summer dining.
Lentils and green vegetables are two of my stable foods. The secret to this dish is the dressing; it's full of flavour, combining cinnamon, nutmeg, chilli and cumin and works to bring out the best in the lentils. It also has a good serving of greens (yah!) The addition of feta, capers and fresh herbs at the end score major flavour points.