I am a huge fan of lentils and wanted to give you some background on why you want to include them in your diet. Lentils are one of the oldest cultivated crops in the world. In the Bible, Jacob tricked Esau into giving up his birthright over a bowl of lentils! Yeah, they’re that good! High in protein, amazing in fiber, lentils have an earthy, satisfying flavor. They’re tops on my list!
Here’s today’s TIP:
Lentils can be dusty and have even a pebble or two in their contents which is hard to see if you put them directly into a strainer to wash. Lay them out on a cookie sheet first, pick through and take out the shriveled or bad-looking lentils as well as anything else that shouldn’t be there, THEN put them in the strainer to wash.
Here’s today’s TRICK:
Avoid salting your lentils and adding acidic products (such as lemon or tomatoes) till after they’ve cooked or they won’t be as tender as you would like.
And Your RECIPE:
- 1 pound lentils rinsed, drained and picked over
- 1 tablespoon olive oil
- 2 onions chopped
- 2 carrots chopped
- 1 large stalk celery chopped
- 5 cups low sodium chicken broth
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 14.5-oz can diced tomatoes
- Sea salt and freshly ground black pepper to taste
In a soup pot over medium-high heat, add the oil.
When hot, add the onion, carrot, and celery.
Cook till tender, add everything else except the tomatoes and simmer for an hour.
When the lentils are tender, add the canned tomatoes; salt, and pepper to taste and serve.
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