Green Lentils
Green lentils
Following on from delicious, rich cacao is our second Featured Friday! With Winter now upon us, it’s a perfect time to delve into the world of lentils! A staple in many Middle Eastern and Indian dishes and a cousin of peas and beans, lentils are one of the most nutritious and versatile plant-based proteins.
One of the oldest pulse crops known, the lentil is indigenous to Western and Central Asia, however Canada and India lead the way in current production. Lentils come in brown, red, green and all colours in between and are absolutely perfect for use in stews, soups, curries, and warm comforting Winter dishes. They’re a great addition to salads, a filling side and you just can’t beat a delicious and nutritious lentil burger!
Brown lentils have a mild, earthy flavour. Red lentils are the sweetest and nuttiest of the family, and tend to get mushy when cooked through (making them perfect for Indian dhals and curries). Green lentils are robust, peppery in taste, and really good for you! They’re rich in antioxidants, iron, and magnesium. A cup of green lentils provides 50 grams of protein, 20 grams of fiber, 160 grams of calcium, and 8 grams of iron.
To cook them:
Rinse with water before boiling (they don’t need to be soaked)
You’ll need 3 cups of liquid (you can use water, broth or a stock/seasoned water mix) to 1 cup of lentils. Be mindful of saucepan size as lentils can double or triple in size when cooked.
Bring to a boil, cover tightly, reduce heat and simmer then lentils until they’re tender.
For whole lentils, the cooking time is typically 15-20 minutes.
We’ve experimented with some recipes incorporating the small but mighty green lentil for you to try at home!