February is Heart Health Month so I’m writing about foods that are good for your heart. Beans, peas and lentils are particularly good for your heart because they are rich in soluble fiber and can help keep your cholesterol down, which is really important for heart health. Lentils are also a good source of protein, iron, zinc and potassium. I love this recipe because it’s so quick to make and works great as a vegetarian entree or as a side dish. Lentils pair really well with salmon. Share this recipe with other moms and shoot me an email if you try this recipe: Jill@400moms.com or Jill@jillwestrd.com.
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LENTIL CARROT SALAD
1 ½ cups cooked lentils (I buy Trader Joe’s steamed lentils)
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
½ medium red onion, finely chopped
3 medium carrots, peeled and diced
2 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon sugar
Salt and pepper to taste
1. Place lentils in a medium-large bowl and microwave on HIGH about 30-60 second to bring lentils to room temperature.
2. Whisk together red wine vinegar, mustard and sugar. Set aside.
3. Heat olive oil in a large nonstick skillet over medium heat. Add red onion and sauté for 2 minutes. Add garlic and carrots, and sauté until onions are soft and carrots are crisp tender, about 4 minutes.
4. Transfer vegetables to the bowl of lentils. Gently mix together. Drizzle vinegar mixture over the lentils, season with salt and pepper and stir gently to mix thoroughly and serve.
Makes about 4 ½ cups.