BIO: Lentils are a legume, like beans and peas. They come from pods grown on a bush.
WHY EAT THEM???: Lentils are a great source folic acid and fiber, and a good source of protein and iron as well as many other nutrients. They can take the place of animal protein (meat, chicken, etc) in a meal.
What else is so great about lentils, you ask? Well, they are very inexpensive are quick and easy to prepare, can be used in tons of dishes (soups, stews, indian dahls, burgers, cold salads, etc.. AND, get this: they don't have to be pre-soaked before cooking!
HOW TO PREPARE: I almost always buy dried lentils in a bag. You can purchase them prepared in a can - but I feel, why bother when they are so easy and quick anyway. Rinse the dried lentils well and add about 1 cup lentils to 1 1/2 cups water. Bring to a boil and then simmer until tender. Seasonings can be added - but do not add salt until they are tender, as the salt will toughen them.
I have cooked them in my rice cooker with brown rice with great success.
You can also just add them to soups or stews.
There are many types of lentils, but the three main types you will see in a grocery store are:
Green Lentils: These are nice and chewy and hold their shape quite well. Great for making a burger, a cold salad or adding to soups.
Red Lentils: These cook up quickly (10-15 minutes) and become quite mushy. They are beautiful for thickening soups or stews, or for Dahls
French DuPuy or Puy Lentils: These are a dark green / black colour and hold their shape nicely, which make them great for a cold salad or other dish where you want the lentil to remain intact.
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| Green Red French Puy |
STORAGE:
Dried lentils can be stored in a cool, dark place...but not the fridge...for up to a year.
After they are cooked, store them in a covered container in the fridge for up to three days.
So dig out that poor, neglected, forgotten bag of lentils and create a nutritious, delicious dish! I know you will be happy you did!!
Let me know how it goes!
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