This is an odd pairing, but it's very tasty. I'm always on the lookout for new ways to use lentils, so when I saw this combination, I knew I had to try it. I adapted this from a recipe at recipezaar.
Cantaloupe is the most nutrient-dense of all melons. It contains large amounts of vitamin c, beta-carotene, potassium, b6 and folate.
A french study showed that beta-carotene (synthetic) supplements increased the risk of cancer in smokers. Not surprisingly a dutch study showed that dietary beta-carotene ( from foods like cantaloupe) reduced the risk of cancer, especially in smokers. So skip the synthetic supplements and get it from whole foods as nature intended. Your body will thank you.
Be sure to scrub your cantaloupe well before cutting into it to prevent bacteria from the skin from getting into the flesh of the melon. Cantaloupe is most flavorful at room temperature.
Cantaloupe and Lentil Salad
Cook 1/2 c. lentils in water to cover for 20 min. till tender. Drain, and rinse with cool water. Place in medium bowl. Add to bowl the following:
1/4 c. diced red pepper
1 clove garlic, minced
3 chives, chopped
1 T. fresh parsley, chopped
1/2 cantaloupe, diced
1 T. lemon juice
1 T. olive oil
sea salt and pepper to taste. Mix to combine and serve at room temperature.
1/4 c. diced red pepper
1 clove garlic, minced
3 chives, chopped
1 T. fresh parsley, chopped
1/2 cantaloupe, diced
1 T. lemon juice
1 T. olive oil
sea salt and pepper to taste. Mix to combine and serve at room temperature.
