Lentils are a powerhouse of nutrition, boasting 15 grams of fiber and 17 grams of protein per 1 cup of cooked lentils. They are also rich in vitamins and minerals, such as molybdenum, folate, manganese, iron, phosphorous, and potassium. Lentils are easy to make and should be a staple in your pantry and superstar on your weekly menu. Try this basic green lentil recipe to get you started.
Yields 6 cups
- 1 pound green lentils, rinsed, picked over
- 2 carrots, cut into large chunks
- 1 stalk celery, cut into large chunks
- 1 onion, cut into wedges
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley (include the stems)
- Salt and freshly ground black pepper
- In a large pot over medium-high heat, combine all ingredients except salt and pepper. Pour in 8 cups of water.
- Bring to a boil, cover, reduce heat to low and simmer for 30 minutes or until lentils are tender and the liquid has been absorbed.
- Remove the large chunks of vegetables. Taste and season with salt and pepper.
- Serve immediately or let lentils cool completely and store in an airtight container in the refrigerator for up to 4 days.