High in protein and other essential nutrients like folate, iron, potassium and antioxidants.
Loved by vegetarians and vegans–gram for gram, they have more protein than beef.
Known to decrease inflammation.
Low on the glycemix index.
Twice the protein and fiber than quinoa for about the same amount of calories.
Three times more fiber than bran flakes.
Keep belly full an extra 2 to 4 hours.
That’s lentils for you!
How do you cook them? Easy!
1. Rinse under cold water
2. Cook thoroughly in plain boiling water without salt; cooking times vary, but about 30 minutes.
Recipe: Lentil and Goat Cheese Stuffed Zucchini
What You’ll Need:
1 zucchini, cut in half lengthwise
1 cup cooked brown rice
2 handfuls arugula leaves, chopped finely
4 oz goat cheese
½ cup cooked green lentils
¼ cup chopped fresh mint leaves
3 tablespoons olive oil
Salt, to taste
Pepper, to taste
1 handful grated Parmesan
What to Do:
- First, make sure to have all of the prepped ingredients ready beforehand: cooked rice, cooked lentils, chopped arugula, chopped mint. Preheat oven to 350 degrees.
- In a bowl, mix together rice, arugula, lentils, mint, goat cheese, and olive oil. Season to taste with salt and pepper. Set aside.
- Fill a frying pan with about ¼ inch water, and simmer over medium heat. While the water is warming up, remove the seeds from the zucchini halves so you are left with two zucchini “boats.”
- Place zucchini cut side down in the water, cover, and simmer for about 5 minutes, or until zucchini is tender but not mushy.
- Remove zucchini from pan and dab dry. Fill zucchini with the lentil mixture, and top with Parmesan cheese. Place in a small baking dish and bake until warmed through and until cheese is melted and slightly browned