Summary
Lentils were a big part of our Mom's kitchen (she often called them by their Italian name, lenticchie) throughout our childhood, and they continue to be a vital part of our menu both at Claire's and at home. I love the flavor of lentils, delicate yet rich enough to stand alone for a side dish or married with other flavors, particularly celery and garlic, in a soup or stew. And, you can't get a bigger bang for the buck when it comes to the nutritional value of lentils.
They are rich in protein, calcium, fiber, iron, phosphorus, potassium and when you pair lentils with onions and chard, you add vitamins A and C, too. Because lentils are thin and flat, they cook quickly, making them easy to prepare for a fast and healthful supper.See the full content of this document
Extract
The Humble Lentil?
Mom made lentil soup, lentils with rice, lentils with those lovely little pasta tubes, ditalini or spaghetti, and lentils with escarole. I know Mom's lentil dishes carried us throu...
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