NEW! Lowest Monthly Payment Plan Ever—Master Health Coaching Certification. This week only.
NEW! Lowest Monthly Payment Plan Ever—Level 2 Master Health Coaching Certification.
NEW! Lowest Monthly Payment Plan Ever—Master Health Coaching Certification. This week only.
NEW! Lowest Monthly Payment Plan Ever—Level 2 Master Health Coaching Certification.
Lentils are a type of legume that have a rich and nutty flavor. The most common varieties in North America are brown, green, and red. Lentils are highly nutritious: they contain generous amounts of protein, slow-digesting carbohydrates, and fiber. They are also a good source of minerals such as calcium, magnesium, phosphorus, and potassium, and vitamins like folate, niacin, and vitamin E. Lentils are sold dried or canned; both will store well for long periods of time. Lentils are great in soups, stews, curries, casseroles, or as a side dish.
Lentils are a type of legume that have a rich and nutty flavor. They grow in pods that contain one or two seeds each.
There are several different lentil varieties. All varieties are fairly small, growing to no more than ¼ of an inch in diameter. Lentils can be round, oval, or heart shaped, and colored brown, black, green, red, or orange. The most common varieties in North America are brown, green, and red. Brown and green lentils tend to hold their shape best when cooked.
One cup of cooked lentils has about 230 calories, 17.9g of protein, 39.9g of carbohydrates, 15.6g of fiber, 3.6g of sugar, and 0.8g of fat.
Lentils are rich in folate, niacin, and vitamin E. They are also a good source of minerals such as calcium, magnesium, phosphorus, and potassium.
Lentils are sold dried or canned and you’ll find them in your grocery store or health food store. When selecting lentils, make sure that their packaging is not damaged. For dried lentils, you also want to make sure that no moisture has seeped into the packaging.
Dried and canned lentils can be stored in your cupboard for up to a year.
Cooked lentils can be stored in an airtight container in the refrigerator for 4-5 days. Cooked lentils can also be stored in the freezer for up to six months, but note that freezing them might affect their texture when reheated.
To prepare canned lentils, simply open the can, pour them into a strainer, and then rinse the lentils very well. You can then use the lentils as directed by your recipe, or add them to any dish for extra flavor, texture, and nutrition.
To prepare dried lentils, put them into a strainer and rinse them very well. Next, add 1.5 cups of water to a pot for every 1 cup of dried lentils that you want to cook. Bring the water to a boil and add the lentils. Boil for 2 to 3 minutes and then reduce the heat to a simmer. Cook the lentils until they are tender. Green and brown lentils take approximately 45 minutes to cook while red lentils take only 25.
Fun fact: Unlike most other beans or legumes, dried lentils do not require soaking before cooking. So if you’re in a hurry, lentils are your friend.
This twist on classic shepherds pie is sure to please. Enjoy as a meal or snack.
Prep Time: 30 minutes Cook Time: 80 minutes Yield: 12-14 pieces
Top Layer:
Fill a medium sized pot with water and bring to a boil. As you wait for the water to boil, wash and cut your potatoes in half. Once the water is boiling, put the potatoes into the pot and reduce the heat of the burner slightly. Cook for 15-20 minutes or until potatoes are soft when poked with a fork.
While the potatoes are boiling, wash 4 cups of cauliflower and steam it using a steamer or a steam basket over boiling water. Steam until very soft (10-15 minutes). If you prefer to use frozen cauliflower, empty a 500g bag of frozen cauliflower into a microwave safe bowl and microwave for 8-10 minutes.
Once the potatoes and cauliflower are ready, put them both into your blender or food processor. Add a hint of salt and pepper. Blend until smooth and creamy. Set aside for later.
Bottom Layer:
Put the chopped onion, chopped carrots, and turkey into a large french skillet over medium to high heat. Stir continuously using a spatula. Once the turkey is cooked through (no more red) add the peas, corn, lentils, and spices to the skillet and continue cooking for about 5 minutes. Remove the skillet from the burner and add three eggs. Stir contents of skillet until the eggs are completely mixed in.
Assembly:
Pour the contents of the skillet into a 9”x 13” rectangular baking dish and spread out evenly. Pour the potato + cauliflower purée on top and spread evenly. Bake in 350F oven for 35-40 minutes or until top layer is beginning to brown. Let cool for 10 minutes.
Store leftovers in fridge.
Enjoy!
Precision Nutrition’s Encyclopedia of Food expands every single month as we highlight new foods and showcase beautiful food photography. If you’d like to stay up to date, simply click this link. From there, we’ll send you a FREE copy of our recipe book. We’ll also let you know when new and delicious foods are added to the site.
Lentils are a type of legume that have a rich and nutty flavor. The most common varieties in North America are brown, green, and red. Lentils are highly nutritious: they contain generous amounts of protein, slow-digesting carbohydrates, and fiber. They are also a good source of minerals such as calcium, magnesium, phosphorus, and potassium, and vitamins like folate, niacin, and vitamin E. Lentils are sold dried or canned; both will store well for long periods of time. Lentils are great in soups, stews, curries, casseroles, or as a side dish.
