Lentils are a fabulous source of protein, calcium, and iron. The soluble fiber in lentils also helps to eliminate cholesterol, since it binds to it, reducing blood cholesterol levels. The more commonly seen lentils are brown or green in color, but you can find other colors such as black, yellow, red and pink in Indian or specialty food stores.
The following recipe courtesy of drweil.com is a great way to explore one of these varieties, the pink lentil, in this tasty curry.
6 Servings
Ingredients:
1 pound pink lentils
1 tablespoon canola oil
2-3 cups chopped vegetables (onions, carrots, celery, cabbage and whatever vegetables you like)
Curry powder to taste
2-4 cloves garlic, mashed
1 tablespoon chopped gingerroot
Salt or soy sauce to taste
Hot cooked rice
Instructions:
1. Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well. Bring to a boil, lower heat, and cook, partially covered, until lentils become a thick mush (about one hour).
2. Meanwhile, heat canola oil in skillet, add vegetables and a little water, stir and cover. Cook, stirring occasionally, until vegetables are barely tender.
3. Add curry powder, garlic, ginger and salt or soy sauce. Stir, then replace cover and simmer until vegetables are tender.
4. Add vegetables to lentil mixture. Toss together, correct seasonings, and simmer for 10 minutes to blend flavors.
5. Serve with rice.
To learn more about nutrition and your health, contact us for a health consultation.
Dorothy Lizak
Nutrition & Wellness Specialist
Photo compliments of http://www.indias-rice-n-spice.com/Pictures/Products/lentils-masoorsplit.jpg
