The easiest way to cook lentils is as follows: 1. Rinse the Lentils: Place the desired amount of lentils in a sieve and rinse them under cold water to remove any debris or dust. 2. Boil Water: In a pot, use about 3 cups of water for every 1 cup of lentils. Bring the water to a boil. 3. Add Lentils: Once the water is boiling, add the rinsed lentils to the pot. 4. Simmer: Reduce the heat to a simmer. Cook uncovered, stirring occasionally. The cooking time will depend on the type of lentils:

• Green or Brown Lentils: 20-30 minutes
• Red or Yellow Lentils: 15-20 minutes
• Black Beluga Lentils: 25-30 minutes
• French Green Lentils (Lentilles du Puy): 25-30 minutes

5. Check for Doneness: Lentils are done when they are tender but not mushy. You can taste a few to check. 6. Drain and Season: If there is any excess water, drain the lentils. Season with salt and any other desired spices or herbs. That’s it! Cooked lentils can be used in a variety of dishes, including soups, salads, stews, and as a protein-rich side dish.

Fun Facts

Lentils are a highly nutritious and healthy food, making them an excellent choice for a balanced diet. Here are some key points about their nutritional value and health benefits:

Nutritional Profile

1. Protein: Lentils are rich in protein, providing about 18 grams per cooked cup (198 grams). They are an excellent plant-based protein source, making them a staple in vegetarian and vegan diets. 2. Fiber: Lentils are high in dietary fiber, offering about 15.6 grams per cooked cup. This fiber includes both soluble and insoluble types, which are beneficial for digestive health and maintaining regular bowel movements. 3. Vitamins and Minerals: Folate (Vitamin B9): Lentils are particularly high in folate, with one cup providing about 90% of the daily recommended intake. Folate is crucial for DNA synthesis and repair, and it is especially important during pregnancy for fetal development. Iron: They provide a good amount of iron, which is essential for the formation of hemoglobin and preventing anemia. One cooked cup contains about 6.6 mg of iron. Magnesium: Lentils contain magnesium, which is important for muscle and nerve function, blood glucose control, and bone health. Potassium: They offer a substantial amount of potassium, which helps regulate fluid balance, muscle contractions, and nerve signals. Zinc: Lentils provide zinc, important for immune function, protein synthesis, and DNA synthesis. 4. Low in Fat: Lentils are low in fat, making them a heart-healthy food choice. They contain virtually no saturated fat.

Health Benefits

1. Heart Health: The high fiber, folate, and potassium content in lentils contribute to heart health. Fiber helps reduce blood cholesterol levels, which can lower the risk of heart disease. Potassium helps manage blood pressure, and folate helps prevent homocysteine buildup, reducing cardiovascular risk. 2. Digestive Health: The high fiber content promotes healthy digestion and prevents constipation. Fiber also acts as a prebiotic, feeding the beneficial bacteria in the gut. 3. Blood Sugar Control: Lentils have a low glycemic index, meaning they release energy slowly and help stabilize blood sugar levels. This makes them a good choice for people with diabetes or those managing their blood sugar. 4. Weight Management: High in protein and fiber, lentils can help promote a feeling of fullness and reduce overall calorie intake, which can be beneficial for weight management. 5. Nutrient Density: Lentils provide a wealth of nutrients without being calorie-dense, making them a nutritious option for overall health and wellness. 6. Antioxidant Properties: Lentils contain various bioactive compounds, including polyphenols, which have antioxidant properties. These compounds help combat oxidative stress and inflammation in the body. Incorporating lentils into your diet can offer numerous health benefits due to their rich nutritional profile. They are versatile and can be used in soups, stews, salads, and many other dishes, making it easy to enjoy their health benefits. Read more...

Ingredients

• 6 cups water
• 4 cups chopped green cabbage
• 1 cup sliced celery (about 2 large stalks)
• 1 cup sliced carrot (about 2 medium size)
• 1 cup chopped beet (about 1 medium or 2 smaller)
• 3/4 cup sliced mushrooms
• 1/2 cup diced red onion
• 1 bay leaf
• 1 tsp italian seasoning (or equal parts oregano, basil, marjoram, thyme, rosemary, sage)
• 1/2 tsp paprika
• 1/8 tsp black pepper
• bragg’s liquid aminos to taste (around 3 tbsp as a base)

Directions

wash beets carrots and celery well – cut ends off then chop into pieces around 1/4 inch thick, slice and dice the onion and mushrooms and chop up the cabbage while you bring the water to a boil add all the veggies and the bay leaf and bring to a boil again on high heat – lower heat to medium and cover, simmer for 15 minutes stirring occasionally, add the rest of the herbs and spices and stir again – cook another 10 minutes – add bragg’s, stir, cover, and let sit for 5 to 10 minutes to settle – remove the bay leaf when you find it 🙂 excellent served with millet, buckwheat or any other whole grain, plus lentils beans or tofu and a nice side salad – red cabbage can be used instead of green if you want to go super purple – it just makes a deep burgundy broth instead and has a more powerful flavor – show here served with a millet red lentil mix and a salad (this one features spring mix green pepper cucumber and avocado, topped with lemon juice braggs and dulse flakes) beets are excellent for growing young children too, so the black pepper can be omitted and less seasoning can be used overall for a milder version, mixing the soft sweet veggies with their favorite whole grains – as children in the 70’s and 80’s we were fed a well balanced whole food plant based / primarily macrobiotic diet of whole grains, plenty of raw and cooked vegetables, legumes fruit nuts and seeds, and simple dishes like these were our favorite!

a variation for a one pot meal

with buckwheat and lentils added

Ingredients

• 8 cups water
• 1 cup french green lentils
• 1 cup untoasted buckwheat groats
• 2 cups chopped beet
• 2 cups chopped cabbage
• 1 cup sliced carrot
• 1 cup sliced celery
• 1/2 cup diced onion
• 1/2 cup sliced shiitake mushrooms (or 1 cup white / cremini)
• 1 bay leaf
• 1 tsp italian seasoning
• 1/8 tsp black pepper
• bragg’s liquid aminos to taste

Directions

wash and chop all veggies, wash and rinse lentils and buckwheat and set aside, bring water to a boil, add lentils and buckwheat, then add all the veggies and spices, bring to a boil again on high heat then lower heat to medium, cover and simmer for 25 minutes, stirring occasionally – add a few tbsp of bragg’s at the end and stir well, remove from heat, then let sit covered for 5 minutes before enjoying Read more...