A few posts back Julie Cowdroy wrote about the Below the Line campaign – a program in May that sees well-fed westerners live on $2 a day to experience what it’s like for the world’s poorest. And to raise $$. I promised to give it a crack and did so for a day. As, it seems, with most people who did it, I resorted to lentils.
Lentils are cheap. And Dr Weston A Price considers the little buggers the most nutritious of all legumes – high in minerals and they help assimilate protein and iron absorption. But they can be bland and horrible and really crook on the gut. If you don’t play right.
Here’s some tricks for eating them.
Just mine. It’s not a comprehensive list.
1. Add red lentils to soups and casseroles and curries…
for extra bulk and fibre and protein. A cheap way to spread out a meal. Simply rince a handful and toss in 15-20 minutes before the dish is cooked. They disintegrate and you’ll barely know they’re there.
2. Soak your green and brown lentils a few hours.
Most recipes will say you don’t need to at all because they’re quite low on phytic acid. Soak in warm water with a bit of lemon juice. Seven hours is good.
3. I make dahl…
by boiling soaked brown lentils (1.5 cups) in water to cover, adding a tsp of turmeric (a great anti-inflammatory), pepper and garlic. I simmer for an hour (covered) and then whisk the lentils til creamy. In a pan I saute cumin seeds and 2 small hot chillies in butter (or ghee) and then fold that through the lentils with some coriander.