Fast & Easy Lentils with Cherry Tomatoes

Looking for a tasty light lunch? This recipe will fill the bill.

​Or if you prefer, you can make it heartier by adding 1-2 chopped hard-boiled eggs or 3 oz of tuna to boost the protein level.

Here’s a foodie fact for you: Lentils were one of the very first crops ever grown by humans – dating back to 11,000 BC in Greece!

And they’ve been fueling us ever since.

They are made up of more than 25% protein, they’re loaded with vitamins and minerals (including iron), they are packed with fiber, AND they are budget-friendly.

But that’s just for starters. They also have antioxidant and anti-inflammatory properties that may fight cancer and other diseases.

Lentils also have been linked with lower cholesterol and blood pressure, reduced risk of heart disease. They also can help keep you feeling full for hours after eating!

Unlike legumes that take HOURS of soaking and cooking, lentils take only about 30 minutes.

(makes 4 servings)

• 15 oz. (425 g) can lentils, rinsed and drained
• 1½ cups (225 g) cherry tomatoes, quartered
• 1 carrot, chopped
• Juice of 1 large lemon
• 2 Tbsp olive oil
• ½ tsp sea salt (or to taste)
• 2-3 Tbsp basil or parsley leaves, chopped
• ​Optional: Extra veggies

Place the lentils, cherry tomatoes, and carrot in a medium-sized bowl.

In a small bowl, whisk together the lemon juice and olive oil until well combined. Whisk in the salt and taste, adding more if necessary. 

Pour the dressing over the lentil mixture and mix well. Gently stir in the parsley.

Serve and enjoy!