Tuesday, November 15, 2011

Versatile Bean

Lentils are the most versatile of all beans and the ones that require the least amount of cooking time. The have been part of the human diet for over 13,000 years {yes... thousands!} and come in different colors ranging from yellow and orange to green and black or brown.

Charged with over 30% of its weight with proteins, lentils are one of the most inexpensive source of protein which is largely used in countries with mainly vegetarian populations. Additionally, they contain large amounts of amino acids, dietary fiber, vitamin B1 and iron.

You can find them is most super markets in all their varieties. To cook them first rinse them to get rid of any dirt and discard any one that looks somewhat damaged. In my experience, I've always used a ratio of 1 portion of lentils to 2.5 portions of water. Let the water come to a boil, lower the heat to low and cook between 20 and 30 minutes or until soft.

Finally, they are great in salads, soups, stews and even baked goods. They are great to include in any meal because they can adsorb many flavors and seasonings.

Have a great day and enjoy of a tasty meal!