Nothing makes me happier than healthy, cheap, quick to prepare and just plain tasty.
Lentils are packed with fiber – a dieter’s dream. They help balance blood sugar, lower cholesterol levels, and keep you regular (I hesitated adding that point, but the truth is the truth). Just ask Mayo Clinic if you don’t believe me.
While all this is fine and dandy, if your family won’t eat them, it really doesn’t do much good to put them on the table.
But who could resist this lovely lentil salad recipe packed with sweet carrots, celery, kale and spicy red onions? Certainly not my family. I mixed in a fresh honey and tarragon vinaigrette, and this salad was ready to serve. All of a sudden, those plain little lentils didn’t look so bad.
Healthy cooking tip . . .
You can’t beat lentils when it comes to an inexpensive source of fiber and a good source of protein. Even better, they cook up quickly and can be added to almost any soup, stew or salad. Check out what World’s Healthiest Foods has to say about these sweet little legumes and you’ll be adding them to your next grocery list.
- 2 cups lentils, cooked and drained
- 2 cups carrot , diced
- 2 cups celery, diced
- ½ cup red onion, diced
- 1 cup kale, chopped
- ¼ cup tarragon, minced
- ¼ cup extra virgin olive oil
- 4 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 tablespoon honey
- 1. Combine olive oil, vinegar, garlic and honey in a small bowl.
- 2. Combine the remaining ingredients in a large bowl and combine thoroughly with olive oil mixture. Salt and pepper to taste. Chill for 20 minutes.
Nutrition Per Serving
Calories: 346, Weight Watchers PointsPlus 8
Total Fat: 9.49g
Total Carbs: 47.84g
Dietary Fiber: 21.51g
The statements made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.