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The lost art of lentils

The lost art of lentils
The lost art of lentils
The lost art of lentils

Humans have been eating lentils for thousands of years, they were actually one of the main foods in our diet. They were even mentioned in the Bible. A lentil is an annual plant that is part of the legume family, and they grow in pods that contain one or two lentil seeds. They are an excellent source of fiber and protein. Eating lentils may also help lower cholesterol, and can benefit in managing blood sugar disorders. High fiber foods in general can help prevent blood sugar levels from rising too rapidly after meals. Cooking lentils is very similar to cooking beans but much easier and a lot faster, since they do not need to be pre-soaked. With their availability throughout the year they are convenient and inexpensive. You can easily find a bag of different types of lentils in most grocery stores. When preparing lentils you are going to want to remove any debris, or rocks and thoroughly rinse under running water. Once you have cleaned the lentils you are ready to cook. There are a few different methods of cooking lentils, though I like to go with the easiest and quickest way.

Cooking directions:

Add water and lentils to a medium to large pan and bring to boil. For additional flavor, add chicken broth or vegetable broth.

Once boiling turn heat to low and cover and allow the lentils simmer.

Do not let the water to boil down, so periodically check the water level while simmering add water when needed.

Cook for roughly 30-40 minutes or until tender.

Add spices (optional) garlic, cayenne, cilantro, lightly salt, any spice you prefer.

Lentils can be added to salad, soup, rice, potatoes as well as eaten by them self.

Lentils nutrition Amount Per 1 tbsp (12.3 g)

Calories 14 % Daily Value

Total Fat 0 g 0%

Saturated fat 0 g 0%

Polyunsaturated fat 0 g

Monounsaturated fat 0 g

Cholesterol 0 mg 0%

Sodium 0 mg 0%

Potassium 45 mg 1%

Total Carbohydrate 2.5 g 0%

Dietary fiber 1 g 4%

Sugar 0.2 g

Protein 1.1 g 2%

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