Lentils

– There are many types of lentils, and all of them are packed with great nutrition for our body. For example, just one cup of cooked lentils can give a pregnant woman about 50% of her folate daily requirement! Plus, lentils are packed with fiber, protein, iron, magnesium, manganese, phosphorus, copper, potassium, zinc, and vitamins B1 and B5.

Due to their abundance of nutrients, lentils support different body parts and functions, like our brain, our nervous system, our heart, our red blood cells, our muscles, our bones, our digestion, our immunity, our metabolism, our reproduction, our children’s early development, and even our hair and skin. And, just like with all plants, different colors represent different phytochemicals present in our lentils, like anthocyanins and flavonoids, which have strong antioxidant properties.

Each color also offers a slightly different flavor and texture. Brown and green lentils are earthy tasting, they feel soft in our mouths, but are firm enough to keep their shape after cooking. French and black beluga lentils are firmer and have the richest flavor. Red lentils are the softest, ideal for creamy dishes, and they taste a bit sweeter. Yellow lentils are also creamy and mild tasting, but they’re actually not lentils, they are split and skinned mung beans! 

The best part is that lentils are very easy to cook. Since they are so small, we don’t need to presoak them before cooking. Simply rinse them, add 3 cups of water to 1 cup of dried lentils, and cook them for anywhere between 20 and 40 minutes, depending on the type of lentils you’re using.