Cook your lentils first
We used Green Lentils – These can be pale or mottled green-brown in color with a glossy exterior. They have a robust, somewhat peppery flavor. Green lentils generally take the longest to cook, upwards of 45 minutes, but they keep a firm texture even after cooking. This makes them ideal for salads and other side dishes such as this one.
To Cook lentils, put them in a pot of water with a l:2 ratio (lentils:water)
Bring them to a rapid simmer, and then reduce the heat to low for the rest of cooking. You want to see just a few bubbles in the water and some gentle movement in the lentils. They will plump up nicely without splitting their skins or becoming mushy.
The other trick is to wait to add the salt or any acidic ingredients until the lentils are done cooking. These ingredients can cause the lentils to stay crunchy even when fully cooked. If you stir in the salt while the lentils are still warm, they will absorb just enough to taste fully seasoned.
It’s also important to buy the freshest lentils you can find and then use them within a few months. Older lentils take longer to cook and tend to shed their skins during cooking. You may also see tiny white flecks where the lentil started to sprout. They’re still tasty and entirely edible, but just not as presentation-worthy.
Once the lentils are cooked drain all the water out and let them cool to room temp.
Put the lentils in a bowl and simply add the following:
Diced grapes (green and red)
Diced red pepper
Diced Mango or Pineapple
Diced green apple
This meal can go great for a lunch or side dish for a dinner. It has good clean protein and complex carbs (the good carbs) to keep you fuller longer and feeling satisfied.
This meal has ALL the vitamins, minerals and protein your body needs to be fully healthy and living an ENERGIZED life
This meal is also very low on the GLYCEMIC index. Meaning simply, it doesn’t spike your blood sugar which means it’s very good for diabetics and preventing diabetes in general;)