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Lent, the 40-day period of time leading up to Easter, began a little more than a week ago, and for many this is a time of reflection on the life, death, and resurrection of Jesus. While I definitely think certain practices like reading a daily devotional or spending time meditating on Christ’s atoning sacrifice are helpful for preparing one’s heart for Easter, my hope is that this is something I would practice throughout the year, rather than just a few weeks during the Spring. Fasting and giving up certain foods (primarily meat) are common practices surrounding Lent, so in honor of this season, I decided to put together a very simple, flavorful Vegetarian Lentil Salad Recipe.
Many of you know that I primarily adhere to a vegetarian diet, so giving up meat isn’t necessarily something that I would consider part of my observance of Lent. I haven’t always been a vegetarian, and having had to learn how to get all of the nutrients I need from a plant-based diet has been a challenge so I don’t discount the sacrifice of giving up meat, even for a season. I highly recommend doing a bit of research from a reputable source like EatRight.org to understand the types of foods that need to be consumed in order to get the right amount of nutrients. Because I still consume dairy and eggs, getting adequate protein has not been difficult. Additionally, I try to incorporate nuts, beans, and leafy greens daily, all of which are wonderful sources of iron and protein.
Lentils are packed full of nutrients and contain a significant amount of protein, fiber, folate, Vitamin B, and minerals, deeming them one of the healthiest foods to eat. Very often, lentils are used in soups and stews or substituted in place of rice.
I decided to create an easy Lentil Salad Recipe using a variety of fresh vegetables I picked up at my local Walmart. What’s nice about this recipe is that you can alter it according to your taste preferences and the items you have on-hand in your refrigerator.
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Lentil Salad Recipe
Ingredients
1 cup dry lentils
1/2 cup quartered and thinly sliced red onion
1/2 cup thinly sliced fennel
1/2 cup shredded carrots
1 clove of garlic, minced
1 Tbsp chopped Fresh tarragon
Salt and Pepper to taste
1/2 Cup Chèvre goat cheese crumbles optional
Instructions
Cook lentils according to the package directions. Chill at least 2 hours.
Toss all ingredients together with Champagne Vinaigrette
Top with Chèvre goat cheese crumbles, if desired
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http://rockinmama.net/lentil-salad-recipe/
Apart from a little forethought to prepare the lentils, this recipe can be put together in a very short amount of time, making it a staple for quick meals (this is my new favorite thing to eat for lunch). Lentils don’t take as long to cook as other legumes and I like that I didn’t have to soak them overnight as part of the prep. As far as the ingredients themselves, I think the flavors worked well together although I preferred this Lentil Salad without the goat cheese. The champagne vinaigrette, which I prepared using a recipe from Epicurious, was a nice, light compliment to the salad.
If you’re planning to go meatless for Lent, you can easily incorporate this Lentil Salad recipe into your weekly meal plan as a healthy, flavorful, satiating meal.
Do you celebrate Lent? If so, I’d love to hear about your favorite meatless recipes.