As a Midwesterner, I never ate lentils. It was not until I moved to the East Coast, Boston that I started to eat them. It all started when I would visit Ethiopian restaurants in Central Square that I fell n love with them. Now that I am a New Yorker, where there is a farmers market across from my office in Brooklyn, I buy lentils and cook them at my liking. Lentils are high in calcium and magnesium and good for bone health.
1 cup French green lentils
3 cups of white corn
2 cups chopped heirloom tomatoes
¾ cup chopped red onions
2 cups chopped fresh baby spinach
¼ cup fresh squeezed lemon juice
¼ cup extra virgin olive oil
salt and fresh ground black pepper
- In a large saucepan, bring lentils and 5 cups of water to a boil. Reduce heat, and simmer 15-20 minutes, or until just tender and still firm. Rinse well under running cold water, and set aside. (Lentils can also be cooked in advance and refrigerated).
- Combine lentils with remaining ingredients in a large bowl, and toss gently to combine. Serve as a side dish with grilled fish, chicken, or on top of a heap bed of crispy lettuce.