You’re Probably Not Eating Enough: Lentils
Lentils are not only one of the world’s healthiest foods, they’re also insanely cheap. A cup of lentils costs about $.80 (and a cup goes a looong way). For your $.80, you’ll get 63% of your daily recommended value of fiber, 90% folate, 35% protein, and 25% each of vitamin B1 and potassium (just to name a few).
Here are a few good lentil recipes:
Kale, Sausage & Lentil Skillet Supper
Cauliflower & Red Lentil Curry
Squash, Chickpea & Red Lentil Stew
Halibut with Lentils & Mustard Sauce
Lentil Stew with Oranges
Reader Arwen also sent in this recipe for Greek Lentils that she says is “DELICIOUS, hearty, and packed with things that are good for you.”
You’ll need:
- 8 ounces brown lentils
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onions, minced
- 1 large carrot, chopped
- 4 cups of water
- 1 pinch dried oregano
- 1 pinch crushed dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- salt and pepper to taste
- vinegar to taste (I’ve used red wine, balsamic, pretty much anything works and you only need a dash. Plus, the vinegar will cut down on the need for salt since it packs such a punch)
Preparation:
1. Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.
2. Dry saucepan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Ladle into soup bowls, and drizzle vinegar to serve.
