Cooler weather and shorter days call for simple, warming meals.  As we continue to learn about eating and living more sustainably, I've gotten more requests than ever for plant-based recipes.  Eating less meat and more fiber-rich vegetables, beans and lentils is not only affordable, but more manageable to store and use for meal prep during quarantine.

When most people hear lentils, they think of the drab brown and mushy versions that many of our parents made decades back.  But there's a variety of options that all have different colors, textures and preferred uses.  Red lentils cook the fastest, are nutty and sweet, and yield creamy-textured soups and stews.

Lentils are a pulse, which are edible seeds grown in pods that are part of the legume family.  Lentils are high in B-vitamins, iron, manganese, and are a great source of plant-based protein and fiber.

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