Move over chickpeas, lentils are the new legume on the block!

Growing up, most of us never knew what a lentil was. My mother used them only in her soups, which I remember being delicious. But times are evolving and lentils on their own are becoming more popular, especially in vegan dishes. 

Given this, you would think they were just recently discovered, but they have been eaten since Neolithic times and were one of the first domesticated crops.  In the past, lentils have been considered as the “poor man’s meat.” In many countries, people who couldn’t afford fish would eat lentils. Today, lentils are cultivated throughout Europe, Asia, and North Africa.

Due to changing dietary choices, lentils have seen a new surge in popularity. They have become a healthy, meatless protein source, and are included in many vegetarian and vegan dishes. As a rule, plant based foods provide a wide range of fiber, vitamins, and minerals, and they contain antioxidant properties. There are a great source of folic acid and potassium. Having these nutrients can reduce the level of LDL cholesterol, aka “bad” cholesterol. They have 38 grams of calcium per cup, proving how healthy they are for your bones.

Have I convinced you yet? If I have, then this salad is just for you. If not, try it anyway!  It is packed with flavor and will keep you feeling satisfied, so you won’t be missing meat. It is also very versatile, so you can add or remove any other ingredients you would like. The bay leaf and thyme start the lentils off with a wonderful savory flavor that transfers beautifully into the salad. The onions and cayenne add nice heat, and the carrots give it gratifying crunch. Of course, the lemon juice dressing is perfect for this outstanding salad.

This recipe is my own and will serve 4 to 6 people who will enjoy this filling alternative to meat.

Ingredients for Lemon Lentil Parsley Salad:

2 cups green or brown lentils
6 cups water
1 bay leaf
4 sprigs fresh thyme, tied together with cooking string
1 cup finely diced carrots
1 cup finely diced red onion
1 cup fresh parsley, chopped
1/4 cup good extra virgin olive oil
Juice of 1/2 lemon, or more to taste
1/2 teaspoon sea salt, or to taste
1/8 teaspoon cayenne pepper, or more to taste

In a medium saucepan, combine the lentils, bay leaf and thyme.

Add enough water to cover by 1-inch.

Bring to a boil, then reduce heat and simmer uncovered until lentils are tender, about 15 to 20 minutes.

Drain the lentils and discard the bay leaf and thyme sprigs.

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and cayenne. 

In a large bowl, combine the lentils, carrots, red onion, and parsley.

Pour the dressing over the salad and toss to combine.

Refrigerate for about 30 minutes before serving.

It’s that simple!

MMM, good!