My go-to is a nice bowl of lentils and either tomato pilchards or sardines in olive oil
Sardines and Lentils
After bragging about Starting A One Big-Ass Salad-A-Day (OBASAD) Diet For The Rest Of July, I bailed. I will start in a couple days. I needed to really rock some work so I was sandbagged at home and I indulged in my favorite "not a salad, street taco, burger, or burrito" meal: sardines and lentils.
The recipe is simple:
- Choose one: brown lentils, green lentils, red lentils, yellow lentils, or black beluga lentils
- Three or four cups of water per measured cup of lentils
- Will result in around 2.5 cups of cooked lentils
- Put it on the stove, bring it to a boil, reduce to simmer, and wait 10-30 minutes, depending on the variety of lentils
- Choose sardines: I usually get Goya pilchards in tomato or spicy tomato sauce or a can of Seasons sardines in olive oil
- While the lentils cool, add straight-from-tin sardines to a bowl
- Optionally, add salt, pepper, cayenne, paprika, and butter
- When cooked to your liking, drain and add to bowl
- Eat as much as you want.
- Refrigerates like a champ
If you've been avoiding fish because you're concerned about mercury, you can eat sardines with no worries. Since sardines eat plankton, their mercury content is very low.
Enjoy! I know I do. Your tum tum and your regularity will thank you, too. I prefer lentils over beans because they can be whipped up in a pot of water on the range in only 10-30 minutes. I will also enjoy some split peas instead of lentils because split peas are so quick as well and I love British Mushy Peas and split peas remind me of it.
Plus, both lentils and sardines are on the list of the healthiest foods in the world!
Copyright: annyart