Since the brain uses 20% of total oxygen intake, it’s prone to oxidation and free radical damage. Olive oil is high in antioxidants known as polyphenols. It contains over 30 phenolic compounds that are potent antioxidants and free radical scavengers.
- 2 - 15 ounce cans lentils rinsed (BPA Free) or 3 cups cooked brown or green lentils (see Tip below)
- 1⁄3 cup - freshly squeezed lemon juice
- 1⁄3 cup - chopped fresh dill
- 2 TSP - Dijon mustard
- 1⁄3 cup - extra-virgin cold pressed olive oil
- 1 - medium red bell pepper, seeded and diced
- 1 cup - diced cucumber
- 1⁄2 cup - finely chopped red onion
- 1⁄4 TSP - salt
- Freshly ground pepper to taste
- 1 Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.Gradually whisk in oil.
- 2 Add bell pepper, cucumber, onion, lentils and toss to coat.
- 3 TIP: To cook lentils place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
- Breakfast: I typically recommend a protein packed breakfast to keep energy levels up throughout the morning. Consume about a cup of this salad for breakfast.
- Lunch or Dinner: for a heartier meal, pair about 1 cup of this lentil salad with 4-6oz of your favourite fish. My Lemon Pepper Baked Salmon is a nice compliment.