Red lentils are the sweetest and nuttiest of the lentils.
Almost 26% of the calories in lentils comes from proteins and just 1 cup of lentils provide 40% of the for your bodys daily need. It is good for your diet too, because it is low in calories. Lentils are known to fill the iron stores in your body. Lentils’ fibers also help in stabilizing your blood sugar levels and provide a constant and steady energy to your body. Studied have shown that lentil also have decreasing effect to the cholesterol in the blood. They provide important minerals and vitamins. And don`t forget they taste good! My suggestion for today`s dinner is this warm lentil salad served on it`s own or as a side to grilled fish.
Almost 26% of the calories in lentils comes from proteins and just 1 cup of lentils provide 40% of the for your bodys daily need. It is good for your diet too, because it is low in calories. Lentils are known to fill the iron stores in your body. Lentils’ fibers also help in stabilizing your blood sugar levels and provide a constant and steady energy to your body. Studied have shown that lentil also have decreasing effect to the cholesterol in the blood. They provide important minerals and vitamins. And don`t forget they taste good! My suggestion for today`s dinner is this warm lentil salad served on it`s own or as a side to grilled fish.
Varm lentil salad with sweet onions
2 servings
1 lb 4 oz precooked red lentils
2.5 oz bacon, chopped
1 tbsp olive oil
1 small onion, finely chopped
1/2 tsp paprika
1/4 tsp grated nutmeg
2 tbsp lemon juice
2 garlic cloves, finely chopped
5-6 oz baby spinach leaves
2 large onions, cut in wedges
1 tbsp butter
a pinch of grated nutmeg
salt and pepper
Cut the 2 onios in wedges and cook them slowly in butter on medium-low heat until golden brown. Finish with a grate of nutmeg. In another frying pan cook the bacon in a frying pan over a medium-high heat to let the fat ooze out and the bacon crisp up. Add finely chopped onion and garlic and fry for a couple of minutes until onion soften. Sprinkle over paprika and nutmeg and pour in the lentils. Stir and cook until lentils are warmed through. Add baby spinach leaves and squeeze over the lemon juice. Season to taste with salt and pepper. Serve with a dollop of crème fraiche and pile the caramelised onions on top.
2 servings
1 lb 4 oz precooked red lentils
2.5 oz bacon, chopped
1 tbsp olive oil
1 small onion, finely chopped
1/2 tsp paprika
1/4 tsp grated nutmeg
2 tbsp lemon juice
2 garlic cloves, finely chopped
5-6 oz baby spinach leaves
2 large onions, cut in wedges
1 tbsp butter
a pinch of grated nutmeg
salt and pepper
Cut the 2 onios in wedges and cook them slowly in butter on medium-low heat until golden brown. Finish with a grate of nutmeg. In another frying pan cook the bacon in a frying pan over a medium-high heat to let the fat ooze out and the bacon crisp up. Add finely chopped onion and garlic and fry for a couple of minutes until onion soften. Sprinkle over paprika and nutmeg and pour in the lentils. Stir and cook until lentils are warmed through. Add baby spinach leaves and squeeze over the lemon juice. Season to taste with salt and pepper. Serve with a dollop of crème fraiche and pile the caramelised onions on top.
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