In defense of lentils
Let me tell you about my friend Elaine.
My parents immigrated to Cananda from Scotland in the 1960s, and as is the situation with many immigrants, they left their families back home and formed new ‘families’ with friends in their adopted country.
Elaine’s parents were part of my parents ‘adopted’ family – and I’ve known her as long as I can remember. Elaine will always be the person who cut my bangs MUCH TOO SHORT that time, and while I forgave her for that (sort of), I have recently been informed that Elaine is a legumist. You see, she discriminates, unabashedly, against lentils.
How she could hate the honourable lentil, I do not know. They are an excellent source of protein, dietary fibre, vitamin B, and iron. In fact, Health magazine chose lentils as one of the Worlds 5 healthiest foods! Not only that, they are super cheap and easy to cook.
So, I am on a mission, to convert Miss E to a lentil fan.
I still claim that Lentil Bolognese is a great entry into cooking with lentils – it is super easy, and those worried about how the lentils will taste, can be assured that all you’ll taste is spaghetti sauce. However, if that isn’t enough to win her over, perhaps this is…
My husband makes this soup at least twice a month. It’s very simple, and is hands-down our toddler’s favourite soup. It freezes well.
Lentil Soup
- 1 tbsp vegetable oil
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 4 cups vegetable or chicken broth
- 1 cup dried red lentils, rinsed
- 1/4 tsp thyme.
In a medium pot heat oil over medium heat. Sauté onion, carrots and celery until soft. Approx. 5 minutes.
Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 20 minutes until lentils are soft.
Remove from heat and puree the soup using a hand blender (or in batches in a stand-up blender). Soup can be quite thick, so add up to 1 cup of water to thin it out of desired.
So, what do you say Elaine….can you give this humble legume a chance?
Enjoy!
El 
