After two weeks of green lentil recipes, this week we give red lentils their time in the sun. Red lentils have all of the nutritional benefits of green lentils (you can see my post on just how amazing these little legumes are here) with the benefit of a slightly shorter cook time. Red lentils can also turn a golden yellow when cooked (like the ones in this recipe).
Regardless of what color lentil you buy, this versatile bean will add heft and transform it from a side dish to a feature player. This Nuts and Greens Lentil Quinoa is packed with healthy fats from the walnuts and avocado, protein from the lentils and quinoa, and vitamins A and C from any dark leafy green you choose. I used kale, but feel free to swap that out with any hardy green you like. If you’re not using this as a main dish, you can take out the avocado, but definitely try it again with the creamy avocado.