| I
try to include one serving of beans or legumes in my diet every
day as a source of protein, fiber, and many B vitamins including
folate, and assorted phytochemicals. Here's a great tasting
year-round salad that fits that component of my diet. For those
people who need a little help being more socially acceptable after
eating beans, try using a product called Beano™ which breaks
down the complex carbohydrate molecules that the bacteria in your
large bowel love to eat, producing those unwanted side effects that
keep too many people from eating beans or legumes.
Modified from a recipe
that my sister-in-law, Marilyn Bauchat, from Carmel, IN, shared
with me.
- 2 cups dry
lentils
- 8 cups water
- salt and
pepper
- 1 - 2 tsp.
minced garlic
- 2 - 3 finely
chopped strips of fresh lemon peel
- 3 - 4 Tbsp.
fresh lemon juice (or even more to taste)
- 1/4 cup extra-virgin
olive oil
- 3 bunches
scallions (wash and chop both white and green parts)
- 1/2 cup sliced
green olives with pimentos
- 1/4 cup chopped
parsley
- 1/4 cup chopped
mint
Directions:
- Soak lentils
1 hour.
- Drain, add
8 cups water to pot with lentils and 2 tsp. salt.
- Bring to
boil and simmer 15 minutes. Do not overcook as the lentils
get mushy. Drain.
- Add vinaigrette
(oil, lemon juice, garlic) to warm lentils. Let cool.
- Add other
ingredients. Add salt and pepper to taste.
- Serve on
a bed of lettuce.
Serves:
6 - 8 servings
Another great
recipe that I could eat tons of. Yum, yum!!
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