Lentils are wonderful. Part of the legume family, these guys are a good source for protein. About 25% of a lentil’s calories are protein.
And, I think they are lovely to look at.
The photos in this post feature a mixture of green lentils and french lentils; both of which you can purchase in bulk from places like Whole Foods, which is where I bought mine.
Lentils have a shorter cooking time (than, let’s say, beans) and these are a great ingredient to keep on hand. If you mix lentils with rice, you then are getting the full spectrum of protein (cystine and methionine are two proteins).
This past week, I made a dish in our dutch oven of lentils, rice and carrots seasoned with a sauteed shallot and garlic. Instead of using water, I used chicken broth.
Lentils are great cold or warm and I think they go best with either rice or quinoa.
Here are a couple good lentil-based recipes:
Hello! My name is Cole. Simplicity Embellished is my special place. I talk a lot about writing letters, etegami, gardening and yoga. Please sign up for Sunday Tea (comes to you via email), subscribe using your feed reader of choice and don't hesitate to say hello on Twitter or Facebook either.
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