Citrus Green Lentils
A light vibrant salad, side dish or plant based protein that satisfies the pickiest healthy eaters.
A KEY VEGETARIAN PROTEIN
The little lentil is packed full of protein. Apart of the legume/bean family, their protein content ranges from 17 to 25 percent (double the protein of any grain and more than that of eggs and most meats).
Legumes in general are a great source for calcium, potassium, iron, zinc and several B vitamins.
NOURISH YOUR ORGANS WITH THE COLOR OF YOUR BEANS
Did you know that the color of a bean indicates the organ it most benefits? Just like the shape of a nut supports the body party it looks like (almonds for eyes and walnuts for brains). Nature really does make it easy for us to eat well.
NEXT TIME YOU SHOP FOR BEANS & LENTILS, CONSIDER THE COLOR
- Green beans, green lentils, mung beans, split peas, support the liver
- Red beans, kidney beans, aduki, support the heart
- Yellow lentils, chickpeas, soybeans, support the spleen
- White beans, navy beans, lima beans, support lungs and colon
- Black beans and black lentils support the kidney
WHY YOU SHOULD COOK BEAN WITH A BAY LEAF
To support the body’s digestion of any legume, remember to wash the beans well and cook them with a bay leaf, kombu seaweed or seasoning of some type.
Asafetida, cumin, epazote, fennel, ginger, and winter savory all better enhance the body’s digestion process. Even adding salt to cooking beans help (add to cooking water 1 teaspoon of salt per cup of dried beans).
The bay leaf can be fresh or dried. For kombu, you only need a 2-inch piece (the seaweed will expand in water and add natural sea salt, iodine, vitamins and trace minerals to whatever you are cooking. It also serves as a great flavor enhancer.
HOW TO ENJOY CITRUS GREEN LENTILS
This recipe is a great addition to your weekly meal prep routine. Enjoy them warm for dinner with vegetables, or pair them with different foods throughout the week.
HOW I PLATE CITRUS GREEN LENTILS TO MY CLIENTS
- Top on a traditional chunky Greek salad
- Enjoy in a Mediterranean bowl with hummus, cucumbers and quinoa
- With rice and steamed vegetables
- Over a massaged kale salad
- Under a piece of fish with a vegetable side
IF YOU LIKE LENTILS, ENJOY THEM WITH THE FOLLOWING DISHES
- Quick Lemon Brussels Sprouts
- Braised Fennel with Greek Olives & Thyme
- Balsamic Marinated Beets with Fennel & Arugula Salad
- Perfect Meal Prep Salmon
- Wild Rice Pilaf with Roasted Butternut Squash
CHEF TIP
In place of a mandarin orange, you can use a satsuma, a cutie, tangerine or half a naval or Valencia orange.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen.
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Citrus Green Lentils
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Stove Top
- Cuisine: Healthy
Description
A light, vibrant salad, side dish or plant based protein that satisfies even the pickiest healthy eaters.
Ingredients
- 1 cup green lentils
- 1 bay leaf
- 5–6 sprigs of fresh thyme
- 1 smashed garlic clove
- 1 lemon, zest and juice
- 1 mandarin orange, zest and juice
- 2 Tbsp extra virgin olive oil
- ¼ tsp sea salt
- 2 Tbsp flat leaf parsley, rough chopped
Instructions
- Wash lentils in a fine mesh strainer. In a medium pot, bring 4 cups of water to a boil. Add rinsed lentils, bay leaf, thyme and garlic. Reduce heat, cover and simmer for 25 minutes.
- While lentils are cooking, add the lemon juice and zest, mandarin juice and zest, olive oil and sea salt to a medium bowl. Drain lentils and add to bowl, stirring till all the lentils are well covered in the marinade. Set aside to cool. The lentils will absorb the liquid.
- Toss with fresh parsley. Enjoy immediately or store in an airtight container for up to 5 days.
Notes
In place of a mandarin orange, you can use a satsuma, a cutie, tangerine or half a naval or Valencia orange.
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ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.
