Every week on Sunday, I make a batch of soup in the slow cooker. I alternate between black bean, chickpea, brown lentil and red lentil soup. It makes a quick, healthy, easy to grab lunch during the workday. I fill them with vegetables like carrots, celery, garlic, onions and mushrooms.
Beans and lentils are a good meat alternative, source of protein. I like lentils because they are low glycemic, meaning they won’t cause a blood sugar spike. They don’t have to be soaked like some dry beans. They are low cost. A bag of lentils can be bought for a few dollars. I only use about 1/4 – 1/3 cup of lentils per batch of soup, so a bag lasts quite a while.
Lentils are versatile too. In addition to soup, they can be used as the protein in salads or be made into burgers.
Lentils are also full of health benefits, some of which include:
– help lower blood pressure
– contain iron which is important for low iron issues
– help reduce risks of diabetes, cancer, heart disease
– are full of fiber
– great source of plant based protein
– contain vitamin A, vitamin K, folate, iron, and zinc
– help improve blood sugar control as they are low glycemic
– contain prebiotic carbohydrates to help with gut health
Challenge:
If you never cooked with lentils, give it a try.
Find a recipe online or checkout my lentil soup recipes:
Resources:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713359/
https://health.clevelandclinic.org/health-benefits-of-lentils
https://www.marthastewart.com/8192192/health-benefits-lentils