Low in fat and high in protein, lentils are a great source of fiber and folate. When cooking lentils (or dried beans or other legumes), remember that the fresher the product, the quicker the cooking time. Dried beans and legumes do lose flavor over time, so buy fresh (some packages have sell-by dates) and keep them rotating in your pantry.
- 4 teaspoon oil, olive, extra-virgin
- 1 medium onion(s)
- 2 clove(s) garlic
- 1 teaspoon curry powder
- 1 cup(s) lentils, dried
picked over and rinsed
- 1 1/2 cup(s) broth, chicken, fat-free, less sodium
- peppercorns, black
freshly ground, to taste
- 2 tablespoon parsley, fresh
oil in a medium saucepan over medium heat. Add onion and cook, stirring, until
softened, about 3 minutes.
garlic and cook 1 minute more. Stir in curry powder and lentils.
Each serving is 1/2 cup.
broth, bring to a simmer, cover, and cook until tender, about 20 minutes.
Season to taste with salt and pepper. Stir in parsley just before serving.