Last week, I gave you the lowdown on how awesome lentils are for your wallet, waistline, and your busy life. If you went out and bought some lentils, good for you! For the next few weeks I’ll be posting lentil recipes so you can get the most out of those little legumes. My least favorite thing is to get excited about an ingredient, but only knowing one dish to make with it, leaving that ingredient to just sit on my shelf until the end of time.
Lentils can enhance many dishes and work great with warm or hot salads. This Beet and Lentil Kale Salad will leave you feeling full without feeling like you need to eat a giant bowl of it or like you need to add meat to make it more satisfying. Beets provide a hearty source of antioxidants and also helps with inflammation. Beets, like lentils, are folate powerhouses. Foods high in folate help prevent anemia and osteoporosis related fractures, promote better cellular production, and can combat irritability, depression, and fatigue.
To boost the flavor of the lentils, add 2-3 garlic cloves while cooking. This infusion made the lentils even more irresistible than before. Also, if you want to eat this salad warm, you can microwave your kale for about a minute to warm it up. The kale will wilt a bit, but it will still be delicious.