Legumes are an important part of a plant-based diet and range from beans to tofu and tempeh to peanuts – even quinoa, high in protein and lysine, is considered an “honorary legume.” Lentils, one of the smaller legumes, is a nutritional-powerhouse. At only 230 calories a (cooked) cup, they pack dietary fiber, protein, minerals and B vitamins.
Lentils cook up fast: No soaking required, these legumes cook in 4 – 10 minutes in the pressure cooker and 20 – 30 minutes stove top. Red or yellow split lentils cook up quickest; brown and green lentils cook just a few minutes longer.
Lentils are versatile: Red or yellow split lentils and are great for soups (think split peas) and stews (think Indian dal). More “bean-like”, brown and green lentils are fantastic in salads and soups, tossed with a veggie stir-fry, and as an alternative to ground meat in vegan shepherd’s pie, sloppy joe sandwiches or tacos.
Meatless Monday Lentils
Find all of these lentil recipes here.
