How to Eat Lentils, Three Ways

Lentils are the definition of fast, flexible and simple.  They're one of the only beans (or legumes in this case) that don't need to be soaked ahead of time and can be cooked in about 30 minutes.  Make a big batch of Lentils with Herbs and improv all week long. 

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Good Morning, Lentils

Ingredients: 1-2 cups cooked lentils, 2 TBSP olive oil, 2 cups spinach, 1 egg (serves 1)

Directions:

Warm lentils in 1 TBSP olive oil.  Once warm, push to the side of the pan and add at least two cups of spinach and a pinch of salt.  Once the spinach wilts, remove the lentils and spinach from the pan.  Add another 1 TBSP of olive oil and cook an egg however you prefer.  

Improv: use arugula, kale, or chard instead of spinach; top with scrambled tofu instead of an egg or leave it out. 

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Spicy Lentil Wrap with Spinach and Cucumber

Ingredients: 3/4 cups cooked lentils, 2 TBSP Spicy Red Pepper Sauce or salsa of your choice, 1/4 cup cucumbers sliced into 1 inch strips, 1 handful spinach leaves, 1 large whole grain wrap (warmed). 

Directions:

Spread most of the sauce onto the center of the wrap, layer on spinach, then cucumber, then lentils, top with a little extra sauce.  Roll it all together and enjoy.  For tips on burrito rolling go here

Improv:  use arugula, kale, or chard instead of spinach; top with another top of salsa; use tortillas instead of a large wrap. 

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Lentils With Arugula, Cheddar and Tomatoes

Ingredients: 1-2 cups cooked lentils, 2 cups arugula, 1/4 cup thinly sliced sharp cheddar cheese, 2 or 3 tomato slices, 1 TBSP lemon juice, 1 TBSP olive oil.    

Directions: Add all ingredients to a bowl.  Season with salt and pepper and top with lemon juice and olive oil.  Taste and add more lemon and olive oil if needed. 

Improv: use any greens; add additional crunchy vegetables like cucumbers or peppers.