Desiree Nielsen

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Lentils are soooo helpful on a plant-based diet: they cook up quickly, with no soaking and provide an incredible amount of nutrition. The type of lentil you need depends on the recipe. I like du Puy or French brown lentils in salads for their firm texture. A standard brown or green lentil does well in soups and dal recipes for their soft and creamy texture. And red lentils dissolve as they cook, making them easy to sneak into other sauces and soups as a protein boost for the lentil averse, such as a marinara sauce. Just 1/2 cup of cooked lentils contains 9 grams of protein and 4.5 grams of fibre as well as a host of minerals like iron, zinc, manganese and potassium. They have a rich, meaty flavour that adds depth of flavour to anything you’re cooking. 

Ready to give them a try? Enjoy my easy lentil vegetable soup, which gives old school vegetable soup vibes, try my stew-style lentil shepherd’s pie or a long time favourite, my shiitake lentil salad.