Bray People

Health ben­e­fits of red lentils in your diet

- WITH CLAIR WHITTY Food · Comfort Food · Lifestyle · Cookbooks · Eggs · Healthy Living · Vegetarian Recipes · Fast Food · Healthy Food · Lifehacks · Cooking · Recipes

LENTILS are an easy to use and very ver­sa­tile food. They’re super nu­tri­tious and are a handy pro­tein source, es­pe­cially for any­one fol­low­ing a ve­gan or plant-based diet. They’re great for mak­ing lentil burg­ers, soup, dips, and salad recipes. Red lentil soup is one of my favourite soups, it is so easy to make. Green lentils can be used to make a de­li­cious vege­tar­ian toad-inthe-hole, or a shep­ard’s lentil pie, th­ese recipes are in Rose El­liot’s Bean book. This book got me started on how to use pulses and lentils.

For a healthy snack al­ter­na­tive, you could try Eat Real Lentil Crisps, they got the thumbs up in my house, a much bet­ter choice than other crispy treats on the mar­ket.

Lentils come dried, or al­ready pre­cooked in tins. Some peo­ple find that lentils and pulses can make them a bit windy, this is com­mon. You don’t have to soak dried lentils but soak­ing will re­duce cook­ing time. Cook­ing them well will help you di­gest them bet­ter too. A di­ges­tive en­zyme with Al­pha Galac­tosi­dase en­zyme will help if you still have dif­fi­culty di­gest­ing lentils or pulses.

All you have to with lentils is sim­ply wash and strain . Green, brown, and Puy lentils will re­tain their shape af­ter cook­ing and are good for dishes where you want tex­ture. Red lentils and split peas don’t hold their shape as well, they tend to be mushier.

Red Lentil Soup: In­gre­di­ents:

1 onion,1 car­rot, 2 Bay Leaves, 1 ta­ble­spoon of Marigold veg­etable bouil­lon, black pep­per­corns ground, tea­spoon chilli flakes, 4 oz of red lentils washed and strained, 2 ta­ble­spoons of lemon juice, 11/2 pints of hot wa­ter,1 ta­ble­spoon oil olive oil . Di­rec­tions:

Sauté the onion and car­rot to­gether for 10 min­utes, Add the washed red lentils, stir and sim­mer for a cou­ple of min­utes

Add the bouil­lon, chilli flakes, and bay leaves, stir and leave for a minute or two, Add the hot wa­ter and the black pep­per­corn

Sim­mer for about 40 min­utes, Add the lemon, Blend, add salt to taste and en­joy.

So, don’t be shy of lentils, ask at your lo­cal health food store for some ad­vice on how to cook them

Clair Whitty is a Bach Flower Prac­ti­tioner, a Nu­tri­tional Health Coach at The Nat­u­ral Health Store, 24 North Main Street, Wex­ford 053 9121613 clair@nat­u­ral­health­ www.nat­u­ral­health­

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