by Sarah TheHealthyHomeEconomist
December 8, 2010
Lentils play a critical part in my traditional cooking repertoire. Low in phytic acid and other anti-nutrients, lentils require only a quick soak before they are ready to cook – unlike beans. If you sometimes have trouble digesting beans like I do, even when properly soaked and cooked, lentils are a wonderful alternative.
There are 3 types of lentils: green, brown, and red. I typically use green lentils as they hold their shape very well after cooking, but I have recently found the red lentil to be simply delightful in soups.
When combined in a dish with rich, homemade stock as shown in this week’s video, lentils make an economical, nutritious alternative to meat. The gallon of lentil soup I make in this video only cost about $5 - and I used organic vegetables and organic lentils! This is about 25 cents a serving!
Even the cheapest fast food can’t beat that!
In these tough economic times, incorporating lots of lentils into your meals is a smart way to keep the food budget in check without sacrificing anything in nutrition!