When times get busy or when we get overwhelmed or run down, food and cooking is usually the first thing to take a hit. I mean, grabbing a piece of toast or just skipping a meal entirely may seem like the way to go when time is limited, but it is actually doing you more harm than good. We need nutrients, and we need them even more so during times of stress so that we don’t, you know, have mad fits of hanger rage, or worse, end up totally sick with a horrible cold when all is said and done.
So what to do when things get cray? Just cook once and get comfortable with eating the same thing for a few days… dealing with a little monotony is better than eating cookies for dinner, right?? Well maybe not cookies…. But you know what I mean.
Lentils are one of my go-to’s for this kind of thing. These little pulses cook up super fast compared to other dried beans, and are high in both fibre and protein, which keeps those hanger fits at bay for hours. They are also delicious at room temp, which means storing them in pre-portioned jars for on-the-go eating still yields you a seriously awesome meal.
Outside of their fibre and protein components, lentils (and coincidently the mushrooms that I paired them with) are high in a variety of B-vitamins. When we are under the gun, B-vitamins are often the first to be depleted in our system. A group of water-soluble vitamins, the B’s are not stored in the body, but are needed daily in your diet to assist in the proper metabolism of carbohydrates, proteins and fats. They are also crucial in the proper functioning of the nervous system, and help to bring about a sense of relaxation and/or energy in anyone who is stressed or fatigued.
They also help improve the health of hair, skin, eyes, and liver…. So not only will you feel good on your big day, you will look good too.
Mushroom and Lentil Salad Recipe
1 cup of lentils
4 strips bacon (optional)
2-3 large handfuls of mushrooms, sliced
2 cloves garlic
2 Tbsp rosemary
salt & pepper
greens (for serving)
Red Wine Vinaigrette
5 Tbsp olive oil
3 Tbsp red wine vinegar
1 Tbsp grainy mustard
1 tsp honey
salt & pepper to taste
Instructions
Fill a medium size pot with water. Bring to a boil and add lentils. Bring back to a boil, then turn heat to low and simmer, uncovered for about 15 minutes until lentils are tender. Drain.
In a large skillet cook bacon (if using) until crisp. Remove and drain any excess fat.
To the same pan, on medium heat add about 1 Tbsp of butter and a good glug of olive oil.
Add mushrooms and allow to brown. Once they have released their water (about 5 minutes or so), add garlic, rosemary, salt and pepper. Continue to cook for a few more minutes until garlic has softened. Remove from heat.
Chop bacon and add to pan along with drained lentils. Stir to combine.
Whisk together ingredients for vinaigrette. Combine with lentil salad.
Serve warm with greens or allow mixture to cool and portion in to single serve containers.
Store in the refrigerator. If storing allow salad to come to room temperature for before eating.