Lentils really are the miraculous legume. Not only do they cook in less than a half-hour, but they’re hearty, inexpensive, and packed with flavorful protein your friends and family will love. Like beans, lentils will last (almost) indefinitely in the pantry, but unlike their legume cousins, lentils don’t require an overnight soak and lengthy boil to eat. Just pull them out of the pantry, rinse them in cold water, and let them simmer on the stove for about 25-minutes—that’s it. Although lentils come in a variety of styles and colors, they ALL are effective at lowering cholesterol and boosting heart health—two important factors if you want to live a long, healthy life. Moreover, they contain LOTS of healthy fiber, folate, copper, potassium, zinc, and several vitamins, making them an ideal food for those who want to shed some unwanted weight. Incredibly versatile, lentils work wonderfully as either a garnish, starter, or main, so don’t feel restricted in how you apply these legumes to your next meal. And when you’re cooking that meal, try pairing your lentils with classic (and flavorful) Mediterranean favorites like tomatoes, cucumbers, onions, olives, and beets.
If you’re looking for a delicious winter dish, try my all-time favorite lentil soup recipes:
-1 cup of beluga lentils, picked and rinsed
– dash of Himalayan Salt (Pink Salt)
-handful of red grape tomatoes
-handful of yellow tomatoes
-half of Avocado
-3 tbsp of fresh squeezed lemon juice
-2 tbsp of avocado
**Optional: ½ cup of chopped cucumber
- Put the lentils in a small- to medium-sized pot, bring to a boil, and then lower to a simmer for 20 to 25 minutes.
- Strain the lentils from the pot, rinse with cold water, sprinkle in Himalayan salt, and set aside.
- Take a handful of grape tomatoes and half them lengthwise.
- Take half an avocado (peeled and pitted) and dice into bite-sized pieces.
- In a medium sized bowl, mix the avocado, tomatoes, and lentils together.
- Dress the soup with freshly squeezed lemon juice and avocado oil, then mix and enjoy!