Lentils are one of the most inexpensive sources of protein. Do not let the size of this little legume fool you. Lentils are made up of over 25% protein, a win for plant-based eaters. Read this post to learn more about lentils.
In addition, to proteins lentils are a great source of Fiber, Iron, Folate, and Manganese. Here is the Nutrional value in 1 cup of cooked lentils.
Lentils are one of the most popular legumes worldwide, you can find lentil-based dishes in Africa, Middle East, and India. Talk about a well-traveled legume.
You can use lentils in soups, burgers (try my delicious “The Best Lentil Carrot Veggie Burger” recipe with multiple 5-star ratings), you can even make a soy-free tofu using soaked red lentils. This soy-free tofu is perfect if you have a soy allergy, or you are soy-free (like me).
Try making this Red Lentil Tofu recipe from fellow food blogger Anh – the creator of the amazing food blog Veggie Anh. If you are looking for “plant-based Asian recipes” then head over to her blog.
Due to the quick cooking time of lentils, you can prepare a quick yet filling meal without waiting around for the peas to cook. I always soak all my legumes in water overnight before cooking. Soaking peas/beans prior to cooking makes digestion easier and reduces the gas-producing properties of beans/peas.
There are several types of lentils:
Brown Lentils – these have an earthy taste and is the most common variety of lentils.
Red Lentils – red lentils have the quickest cooking time.
French Lentils – a variety of green lentils. They have a slightly peppery flavor.
Puy Lentils – popular in France.
Green Lentils – these are half the size of brown lentils. Flavorful and retain their shaped once cooked.
What is your favorite type of lentil to use? Let me know in the comments. Until the next post, keep growing.
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