Lentils, in my opinion, are one of the most underrated beans out there. They don’t get nearly as much attention as say, black beans or chickpeas, but boy are they tasty, and very good for you too! They are rich in dietary fiber and folate, plus they provide great antioxidant protection, which we all need. They are actually very similar to black beans in nutritional quality, except you don’t have to soak lentils before cooking, the way you do for other beans.
I was inspired by the “prepared-foods” section in my local grocery store serving their own Moroccan lentil salad that I had to give my own version a try.
2 cups lentils
1 cup chickpeas
1 small onion, chopped
½ cup carrots shredded
2 scallions, chopped
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
Salt & Pepper
Cook lentils, chickpeas and onions in slow cooker until soft. I like to add onions when I cook beans to give them a stronger flavor. If you use canned beans instead, then drain, rinse and pour into bowl.
In large skillet, cook carrots and scallions. Use a little bit of water to cook. Add lentils, chickpeas, and onions.
Pour red wine vinegar and extra virgin olive oil and stir. Season to taste.
This dish is very versatile. I added mine to a bed of steamed kale with broccoli and avocado for dinner; filling and satisfying! It is a great side dish too! Bring it to your next potluck or holiday dinner!