Lentils are alike a chameleon thanks to their ability to absorb flavors well – they will always play along with your culinary trials. Since these wonderful legumes have a high concentration of folate and fiber, they are extremely beneficial to pregnant women. Plus, the type of fiber that exists in lentils is known to lower cholesterol and prevent heart disease. There is also a lot of iron and protein and virtually no fat. Very popular in Indian cuisine, lentils originated in central Asia, but their use is now universal. It’s time to discover lentils, either as the main dish or a colorful side!
Serves 4
Ingredients:
- 1.5 cups dry lentils
- 3 cups chicken stock (or beef or vegetable stock)
- 1 small onion
- 5-6 white mushrooms
- 1 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tsp sweet paprika
Directions:
1. Heat up a tbsp of olive oil in a medium pot.
2. Chop 1 small onion and add to the pot.
3. Once the onion starts to get a golden color, chop the mushrooms and add to the pot; stir everything well.
4. Spread 1.5 cups dry lentils on a towel and clean any stones or dirt you can see. Then, rinse them with cold water in a colander.
5. Add the lentils to the pot along with 3 cups of chicken stock. I like to pick the stock depending on the main dish – if cooking chicken, turkey or pork, go with chicken stock.
For beef dishes, try the beef stock; and you can never go wrong with vegetable stock, especially if you are a vegetarian.
6. Stir and bring the pot to a boil.
7. Add salt, garlic powder and paprika, stir.
8. Cover, reduce heat to low and simmer for 20 minutes.
9. Lentils are ready when stock is evaporated. Enjoy!
