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We love lentils. There are:
c) economical and
Did you know that much of the world’s lentil are grown right here in Canada? Saskatchewan to be exact. According to the Saskatchewan Pulse Grower’s, Saskatchewan farmers grow 97% of Canada’s lentil crop. Most Canadian grown pulse crops are consumed by Canadians.
Lentils are low in fat, cholesterol and sodium. They are a good source of protein, iron, phosphorus and copper, high in fibre, and micro nutrient-rich. They’re also an excellent source of fibre, folate and manganese. Lentils contain 8.5 grams of fibre and 7 grams of protein in just one half a cup of cooked lentils. Lentils are deficient in two essential amino acids, methionine and cysteine. However, if sprouted, lentils contain sufficient levels of all essential amino acids, including methionine and cysteine.
Lentils have a mild flavour that is often paired with strong flavours. They are very easy to prepare; no soaking required! Just remember 2:1, just like rice.
1 cup dried lentils
2 cups water
1 bay leaf
Cooking time varies depending on the variety. Older lentils take 30-45 minutes whereas red split lentils only require about 20 minutes. Check them often.
Now that you have cooked the lentils, how will you use them? I have a few suggestions for you.
Puree then add it to pasta sauce, gravy, soup stock, etc.
Cookies (yup, you read that correctly)
My favourite is Coconut Red Lentil Curry.
Just in case the previous recipes do not appeal to you , here are a few more;)
Lentils are an inexpensive source of high quality protein. A one pound bag of lentils can be purchased for approximately $2.00.
Here is a little note I found one evening.
The recipe that sparked this lentil love letter, was Maple Baked Lentils. It is a perfect weekend meal, infusing warmth and the sweet scent of maple throughout your house. We often make this meal late Sunday afternoon. It is easy and provides ample leftovers for lunches the next day.