Ounce for ounce, lentils actually have as much protein as steak…surprising, right? They’re inexpensive and simple to cook too. I did a batch and stretched it through a few meals over the course of the week. Here’s how to make a great salad with them.

Ounce for ounce, lentils actually have as much protein as steak…surprising, right? They’re inexpensive and simple to cook too. I did a batch and stretched it through a few meals over the course of the week. Here’s how I used them for a warming salad:

INGREDIENTS
For the lentils:
1 cup lentils
1-1/2 cups water or broth
1 bay leaf
Salt to taste
Red wine vinegar

For the salad:
Spinach, sautéed with olive oil until just wilted (I did about 4 cups for two salads)
Cucumbers, sliced
Green olives, chopped
Lentils
Goat cheese
Almonds, slivered and toasted

DIRECTIONS
For the lentils:
In a large, heavy-bottomed pan, bring lentils and water up to a boil, add salt, reduce to a simmer, and cover. Stir every 10 mins or so and add more water and/or broth as needed until lentils soften, about 40 mins. When they’ve reached a texture you’re happy with, add a splash of red wine vinegar and turn off the heat.

For the salad:
Combine ingredients, add lentils, and enjoy!