Lentils are often saluted as a nutritional powerhouse, and it’s no wonder why this is so. They offer an abundance of health benefits, and are especially key for hormonal balance. Packed with essential nutrients like fiber, protein, vitamins, and minerals, lentils play a crucial role in supporting overall health, including hormonal function. These tiny pulses are rich in plant-based compounds such as phytoestrogens, which can help curb estrogen levels in the body, promoting hormonal balance. Lentils also have a low glycemic index, aiding in stabilizing blood sugar levels, which is essential for hormone regulation. With an array of health-promoting properties, incorporating lentils into one’s diet can contribute significantly to maintaining optimal hormonal health and overall well-being.
With summer approaching, make this lemony Lentil & Brussel Sprout salad a part of your weekly menu.
Ingredients
1 cup Brussel Sprouts (fresh or frozen, stalked and trimmed)
1 cup Pumpkin slices (skin on)
1/2 Lemon (sliced thin)
1/2 tbsp Avocado Oil
1/2 tsp Pink or Sea Salt (divided)
3 tbsps Extra Virgin Olive Oil
1 Garlic (clove, thinly sliced)
1/2 tsp Cinnamon (ground)
1/2 tsp Cumin (ground)
1/2 tsp Coriander (ground)
1 cup Green or Brown Lentils (cooked, drained and rinsed)
1/4 cup Mint Leaves (chopped & optional)
100g feta to serve
Optional ingredients – baby Spinach.
Directions
1. Place the washed and trimmed Brussel Sprouts and Pumpkin slices on an oven tray, lined with parchment paper. Sprinkle with salt and mixed herbs and drizzle with Avocado oil.
Place in a pre-heated oven at 200ºC and roast until the Brussel Sprouts are golden brown and the Pumpkin is soft and tender. Remove from oven and allow to cool.
2. In a pan over medium-low heat, add the extra virgin olive oil, garlic, and spices. Sauté until the garlic is lightly browned, and the spices are fragrant, stirring frequently to prevent burning, about 2-3 minutes. Toss in the Lentils and coat well.
3. Spoon the Lentils over the Brussel Sprouts and Pumpkin and toss well. Divide onto plates laid with baby Spinach and top with lemon and crumbled feta and drizzle with the remaining oil on top. Finish with mint leaves, serve and enjoy!
