There are a few things a vegetarian blog needs to have. Among them, a lentils preparation recipe. Lentils are a must for everyone. They increase slow-burning energy, help prevents digestive disorders and would even have a positive impact on the heart health. And for the vegetarians, they are a great source of protein (26% of lentils calories are attributed to proteins, and after soybeans, they are the number one source of proteins in legumes). But not only: of iron too (also an important element that vegetarians need for a healthy diet). And to end the list of the amazing properties of this legume, it is also low in calories despite all its nutritional benefits. And we understood that a long time ago. Mankind has been eating lentils for a looooooong time, being one of the first crops domesticated. We are actually eating them since at least 9’500 years ago.
Now back to modern times. I really like this recipe because it is quick, easy and works great as a warm dish (served with whole rice) and as a cold salad. The seasoning is the same so you can make it warm for dinner and keep the rest for a lunch salad to which you add up some cherry tomatoes.
I like to add acidity to the lentils so one of the key ingredients is red wine vinegar, as well as fresh thinly cut red onions (and if you are more daring in the kitchen, some capers). For the rest of the seasoning this recipe has influences from Asia and North Africa. All I can wish you now is to enjoy making it, and obviously, eating it. It is important that you personalize the quantity of seasoning you put in. In my case, I really like to have a strong taste of spices, so I increase the quantities versus the one I have put into this recipe that is quite mild.