One of the absolute BEST foods on the planet for you in terms of nutrient quality is lentils. They have the highest protein, by weight, of any plant-based food, they are an easy substitute for animal protein in any recipe, and they are loaded with fiber.
For this week’s recipe, I included the impressive legume in a Marinated Lentil Radicchio Frisée Salad with basil, spinach pesto, golden beets, walnuts, and some nutrient-dense extra virgin olive oil. Enjoy!
Serves 4
Salad:
1 head of radicchio, chiffonade cut
2 cups of cooked beluga lentils
2 grapefruits, segmented and segments cut in half
1 small golden beet, peeled and spiralized or alternatively julienne cut.
2/3 cup of toasted walnuts
2 heads of Frisee, chiffonade cut and washed and dried
Pesto dressing as needed
Pesto:
1 cup basil
1/2 cup baby spinach
1/3 cup toasted walnuts
Olive Oil
Salt to taste.
Place spinach, basil and walnuts into the food processor and blend. Adding olive oil slowly until a paste forms and then season with salt to taste.
Vinaigrette:
1/2 c veganaise
1/4 cup of pesto
2 T of white wine vinegar
1 T honey
Juice of one lemon
1/2 cup olive oil.
Combine Lentils, Frisee, radicchio and beets in a mixing bowl. Add pesto vinaigrette to your preference and toss. Divide into salad bowls and garnish with grapefruit segments and toasted walnuts.
