“Lentils are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up—not out.” ~
Image from nyoutritious.com
Natalie got creative in the kitchen recently and whipped up this low-calorie, tasty salad. It is fresh, it is crisp, and it will not have you counting carbs as the summer season reaches its peak. Woo-Hoo! This is the tastiest way to trim your blurry lines 🙂
Lentil, Beetroot and Goat’s Cheese Salad
- ¾ cup dried brown lentils
- 250g marinated beetroot
- A handful vine tomatoes
- Goats cheese, such as Chevin
- 1 avocado
- Fresh basil, for garnishing
- Balsamic glaze, to drizzle over
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 tsp balsamic vinegar
- glug of good-quality olive oil
- salt and pepper, to taste
- Cook the lentils as per the packet directions. Drain and set aside to cool.
- Mix all the dressing ingredients together and pour over the lentils. Mix gently.
- Halve the vine tomatoes, cut the avo and roughly chop the beetroot into smaller pieces, if necessary. Add to the lentils.
- Crumble the goat’s cheese over the salad. Scatter torn pieces of basil leaves.
- To garnish, drizzle with balsamic glaze.