Lentil salad might sound just like another salad popping up on food blogs lately. Maybe. Maybe you’ll find out this one is perfectly balanced so that you can avoid that terribly annoying binge eating.
Hot summer days are what most of people are desperately waiting for during long ice cold days. Christmas holidays are amazing and all but who wouldn’t want to run around in bikinis and soak up the sun and salty ocean’s air?
As fun and relaxing as summer sounds, many of us struggle with diet during hot days. We don’t want to eat anything heavy so we end up slicing a watermelon and sipping on a infused water (or cocktail). It’s an amazing snack but how about when evening kicks in? Do you find yourself reaching out for anything because SUDDENLY you feel hungry and weak? Avoid such binge eating by consuming smart and balanced ingredients during the day (yes, even if it’s hot as hell).
The key is in the balance of protein, healthy fats and healthy carbs. You’ll feel full longer and you’ll feel light.
When cooking lentils, I sort of ignore “how to cook lentils” on the back side of the bag/box. These are my rules in order to get the most of lentils and avoid that annoying bloating;
- Even if it says “no need to soak the lentils”, I do it. I soak my lentils in cold water at least for 6-8 hours in total, however I do change the water at least twice during that time…, just rinse them a bit and soak them up in clean cold water. The best way to do it is over night, change the water before you go to bed and again in the morning.
- Always cook your lentils in a NEW water after you rinse them after soaking.
- If you are very sensitive to lentils (when it comes to bloating), you need to cook them a bit longer. Ideally, take one or two lentils and see how it feels when you bite them. If they are still hard/hardish, leave them cooking for a bit more.
- Alternatively, when cooking any lentils, you can add to the water a pinch of cumin. But you need to know that your lentils will absorb a slight “cumin” taste and smell afterwards.
- After your lentils are cooked, rinse them and let them rest / cool off.
Lentil Salad with Avocado
Total Time: 15 minutes
Number of servings: 4
- 400 grams cooked lentils
- 4 eggs (1 per portion)
- 2 avocados
- 2 lemons
- 5-6 radishes
- handful mint
- handful flat-leaf parsley
- 3 tablespoons olive oil
- 1 teaspoon salt
- freshly ground black pepper
- Boil your eggs according to your taste.
- Wash and chopp herbs and radishes.
- In a large bowl, mix lentils with olive oil, salt, fresh lemon juice (from 2 lemons), herbs and radishes.
- Mix well.
- Serve on a plate and top with 1/4 of an avocado (per portion), 1 egg and freshly ground black pepper.
You can even make this quantity if living alone and eat it the next day. I wouldn’t, however, recommend keeping lentils in the fridge longer than 2 days.
Enjoy your hot summer days and don’t forget, it’s all about a healthy balance!