Yep. 3 lentil posts, and the month’s only half over. But I really can’t help myself. Lentils have so much going for them. Not only are they inexpensive, but they are incredibly quick and easy to prepare.
And talk about a nutritional powerhouse! (And these are in CANNED lentils, mind you.) Thinking about the nutritional content of dried lentils keeps me up at night…Nah. Not really. I googled it already. And it’s good, but it certainly doesn’t keep me up at night.
Lentils are an excellent source of…
dietary fiber. Dietary fiber not only makes you feel full, but it is crucial for digestive health.
iron. Iron helps transport oxygen throughout the body. Without it, your body easily becomes fatigued. Iron is important for maintain healthy cells, skin, hair, and nails.
protein. Protein is the building block of all body tissue.
Lentils are also a good source of phosphorus, copper, folate and manganese.
Plus, lentils are fat free. Naturally fat free. In other words, they didn’t take out the fat and stick in a bunch of garbage to make them taste good.
Another little tidbit of information…word on the street is that lentils do not contain sulfur. Sulfur causes gas. Gas makes your belly hurt. (Depends on your chromosomes as to whether or not this is a plus or a minus for you.)
And now a little confession. I never ate a lentil until 2 years ago. They always kinda scared me. I mean, they aren’t the prettiest looking legume on the block. But, switching to a whole food, plant based diet “encouraged” me to try new foods. (Okay…pushed.) And lentils were one of those foods I felt “encouraged” to try! After all, they were super good for me.
So now, I present the recipe that made me wonder why it took me 45 years to give them a try.