Lentils are excellent for protein and slow carbs. They have an impressive effect on keeping blood sugar down for hours after consumption.
Green (Puy) lentils have more flavour, maintain their firmness when cooked allowing for good use in salads etc. and good storage. Prepare by boiling in a covered sauce pan for approximately 40 minutes. If well strained, they freeze well in either individually wrapped balls or in a container. They can be kept 4-5 days in a sealed container in the refrigerator.
Red lentils are the sweetest and nuttiest flavour and tend to cook ‘mushy’. Red lentils can be frozen, but do better in a large solid container than in individually wrapped servings. They are great in , curry’s and can make more mashed potato consistency to add to protein dishes instead of starchy carbs.
(There are also Brown lentils which are the most common in supermarkets and produce an ‘earthy’ flavour. They are somewhat inbetween in consistency, take just 20-30 mins to cook. They have less flavour than the other two so can be added to more flavoursome dishes.)
Either variety stores well in the freezer and has the potential to substantially cut down on daily cooking times when prepared in large batches and used repeatedly.
Here’s some simple recipes to get you started (add the ingredients to your 3 day planner, slot it into two of your days (i.e. prepare enough for 2 days and have it for lunch/dinner for day 1 and 2):
How to Cook Red Lentil Dahl
Salmon with Green Lentils
Shopping List Ingredients for 1 Meal
- 1 tsp. curry paste
- 200g can green lentils , drained and rinsed
- 1.5 tbsp. olive oil
- juice of 1/2 lemon
- 1 large handful baby spinach
Lentil Salad with Halloumi
Shopping List Ingredients for 2 Meals
- bunch of cherry tomatoes , halved
- 1/4 red onion , finely sliced
- ½ garlic clove , crushed
- ½ lemon , juiced
- ½ tbsp. olive oil
- 75g Puy lentils
- 1/2 pack halloumi cheese , cut into chunks
- a small bunch coriander , roughly chopped
Anyone else got good lentil recipes? Please add them to the comments section.