About the Recipe
Lentils are a powerhouse of nutrients! Filled with phytonutrients (specifically polyphenols!) that are strong antioxidant, anti-inflammatory, and neuro-protective agents! Not to mention lentils are 25% protein which makes them a great vegetarian options, and bonus they are a good source of iron and fiber!
Ingredients
2 1/2 c. cooked green lentils (from about 1 cup dried)
1 tbsp. extra-virgin olive oil
1/2 large yellow onion, diced
1 medium carrot, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. fresh thyme, chopped
1/2 tsp. smoked paprika
1/2 c. freshly chopped herbs, such as basil, parley, mint, or chives
1/4 c. roasted chopped nuts, such as walnuts, pecans, almonds, cashews, or pistachios
2 tbsp. extra-virgin olive oil
2 tbsp. white wine vinegar
1/2 shallot, minced
2 tsp. dijon mustard
1 tsp. lemon zest
Preparation
In a large skillet over medium heat, heat oil. Add onion and carrot and season with salt and pepper. Cook, stirring occasionally, until onions are tender and translucent, about 6 minutes. Add thyme and paprika and cook until fragrant, 1 minute.
Turn off heat and make vinaigrette: whisk together all vinaigrette ingredients and season to taste with salt and pepper.
Add lentils, herbs, nuts, and dressing to skillet with carrots and onions. Stir to combine, then let sit 10 minutes to allow lentils to absorb dressing. Transfer to serving bowl and serve immediately.