Even though I have already posted a couple of lentil based recipes in less than a month, I would like to share with you one more (but not the last) favorite recipe. I chose today to add black lentils into a fresh spinach and avocado mix for a buttery divine texture.
I use lentils so often because they are fully loaded with vitamins, iron, fiber and proteins and low in calories. Therefore, they are part of my weekly meal plan, especially in the summer.
However, by combining lentils with all the vegetables in season, you get not only the valuable nutrients (Read more Couscous with Lentil and Yoghurt Paste), but also bring a new flavor touch to your meals with every occasion.
Whenever I have a hectic week that keeps me away from the kitchen, I simply cook lentils (all the colors) in bulk, keep them in the fridge, and adding them the next days to whatever fresh vegetables or fruits I have on hand. This way I still get my healthy bite every day without so much effort.
Now to get on with the recipe, this salad is not only packed with extra iron, but it’s so delicious and makes it just a perfect plate for lunch or dinner. Don’t be afraid to use half a lemon as it gives it a refreshing twist.
- 200 g black lentil stew
- 1 bundle of fresh spinach
- ½ avocado, chopped
- 1 onion, thinly chopped
- 3 cloves of garlic, peeled and mashed
- ½ fresh lemon
- a pinch of dried chili flakes
- fresh chives, coarsely chopped
- 1 tablespoon of extra-virgin olive oil(or butter)
- sea salt and pepper
- In a small saucepan bring water to a boil, add the lentils and lower the heat. Let it cook until the lentils are tender but still hold a texture, about 30 minutes.The proportion is 3:1 (3 parts of water for 1 part of lentils).
- Meanwhile, chop the vegetables and have them ready. Once the lentil stew is done, heat the olive oil in a medium saucepan. Add the onion, garlic and chili, lower the heat and let stir for 2 minutes or until softened. Add in the spinach and gently cook it for a couple of minutes. When the spinach has wilted down, add also the avocado and stir in for 1 more minute until it starts to melt.
- Transfer the lentil stew to the saucepan, stir in for 2 more minutes and squeeze half a lemon on it.
Get creative, use the ingredients you have at hand and stay healthy! Make sure you only “cook it fit”.
Sharing is kind of SEXY!
Suna tare bine reteta, si noi folosim linte, soia, naut fiert in diverse salate. Dar sa fiu un pic carcotas (:P) chestia cu fierul din spanac se pare ca e un mit, si de fapt se datoreaza unei greseli de genul cineva a pus virgula zecimala mai in spare si asa s-a indoctrinat ca spanacul ar contine de 10 ori mai mult fier ca orice alta leguma.
Ceea ce este incontestabil la salata asta este continutul ridicat de proteine de buna calitate, de origine vegetala din linte si a uleiurilor sanatoase din avocado.
Eu as mai pune si macris :)
Te pup de langa lingura de lemn :)
Nu ma supar deloc, ba chiar ma bucur sa aud si de alte combinatii la fel de gustoase. Si multumesc de comentariu, am sa ma informez mai bine despre beneficiile spanacului :) Intr-adevar aceasta salata este plina de proteine, fibre si grasimi sanatoase :)
mm! Asta incerc in week-end! Am zis! Sa vad cu ce combin :p
:) Yuppy! De abia astept sa aud cum ti-a placut. Pup Rox :*