I found an article in Bon Appetit magazine about how 2019 is the year lentils will finally get the respect they deserve.  The article was specifically referring to Black Lentils…. but the way I interpreted it was ALL types of lentils should get the respect they deserve and are probably great for meal prep!  Am I right?  Or am I right?!

Anyway, the article inspired me to try them and *WOW* I never would’ve thought to incorporate lentils into my meal plan but I’m so glad I did.

The advice for preparation from Bon Appetit?:  Start building layers of flavor by simmering dry lentils in stock, or doctor up plain water with a halved onion, some crushed garlic, or a bundle of herbs.

So I took their advice and boiled my La Preferida brown lentils in a pot of doctored up water with a halved onion and some minced garlic.  They smelled so good you guys….

You might be asking yourself, what’s the difference between brown and black lentils?  How about green or red for that matter?!

Black lentils are thicker skinned and hold their shape through the cooking process making the end result beautiful, so surprise surprise, they got the nickname “Beluga Lentils”… fancy, eh?

Brown lentils have an earthier taste and are more common to find at your North American grocery store.  After cooking they’re less visibly appealing since they sometimes split but, they still taste delicious!  I gave them the nickname “Earth Beans” … just kidding.

I decided to try Lentils because #1, Bon Appetit convinced me to “respect the lentil,” and #2, because I wanted something low-cal, new, and delicious to use for my meal prep.  I’m so glad I found them.  ❤

This is the brand I picked up at the store – La Preferida.  Only $1.79 for a 16 oz. bag.

 

Boiling in a halved onion, minced garlic, and salt.

 

After draining.  Delicious!

 

Here are brown lentils used as a base for my dinner bowl. 🙂

“Biggest lie ever;

 

I’ll start dieting tomorrow.”

😀

 

Lentils, today!

• 1 cup dry brown Lentils
• 3 cups Water
• 1/2 Onion, layers separated
• 2 teaspoons minced Garlic
• 1 teaspoon Salt

In a medium saucepan, combine lentils with water, salt, onion and garlic and bring to a boil.  Reduce heat and simmer, covered, for about 25-30 minutes until lentils are tender.  Drain immediately.  Enjoy! xoxo

Makes 2.5-3 cups.

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Caloric equation for your reference:

One serving:  2/3 cup prepared lentils = 1/4 cup (32 grams) dry lentils = 70-150 calories (depending on preparation and type of lentils used)

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… and for your reading pleasure:

Bon Appetit – Black Lentils