September 11, 2017
i almost always have lentils in the pantry. they don’t need to soak the way dried beans do. they don’t take long to cook, and even the kids like them. so i’m not sure why i don’t make them more often.
plus, they are good for you. hooray for healthy food that actually tastes good.
so recently i added lentils to my weekly meal prep. i make a batch on sunday along with pinto beans for taco tuesday fun, garbanzo beans for my crazy hummus habit (i can’t get enough) and hard boiled eggs. then, when i need a quick lunch or snack everything is ready and waiting in the fridge. in the winter i love adding lentils and beans to soup, but with our summer weather hanging on, i usually just toss the lentils with some fresh greens for a filling salad.
when i have a bit more time for lunch i love to saute a shallot with some tomatoes from the garden, toss with lentils and top with a jammy egg and toasted pita on the side. YUM.
how to cook lentils
- 2 cups dried green or brown lentils
- 4 cups water
- 2 garlic cloves, crushed (optional)
- salt to taste
- pour lentils into a strainer to check for rocks
- rinse thoroughly under cool water
- pour rinsed lentils into a saucepan, add the water and garlic (if using)
- bring to a rapid simmer over medium-high heat
- reduce the heat to low, and simmer uncovered for 20-30 minutes until the lentils are tender
- you may need to add water while simmering, lentils should always be covered by water
- strain the lentils, and add salt to taste
- once cooled, lentils can be kept in the refrigerator for up to 1 week (i keep mine in a large mason jar)
lentils are high in protein and a great source of iron. this weight watcher loves that lentils are low in calories, have virtually no fat, and help to fight that mid-afternoon slump.
now that lentils have been added to my weekend prep list, we’ll be eating them much more often.
a few of my favorite ways to eat lentils
lentils with roasted root vegetables
and my current lunch obsession lentils with yogurt, spinach, and basil