Growing up in America has lead to me not eat as many lentils in my life as so many others in the world eat. They’re just not something that really falls on my radar. In fact, most of the people that I knew who did eat lentils had super health-conscious parents. That’s what I ended up associating lentils with as I grew up.
I’ve never seen a lentil plant. Being stupidly interested in plants, the properties of plants, my produce’s origins, I’m really shocked that I’d never looked up a lentil plant before. Well, here’s a botanical drawing! I don’t know what I was expecting, but it wasn’t this.
I love learning about food, food sources, and all that stuff. It’s nothing that I love enough to pursue as a career, but it’s a goofy little part of me who is ridiculously curious about this stuff. How much do you know about lentils? Here’s what I’ve learned:
- Lentils are a good source of protein
- They are an excellent source of manganese and cholesterol-lowering fiber
- They’re a good source of vitamin B6, too!
- Lentils are really good for your heart! People who eat more lentils, have a less likely chance of developing cardiovascular disease(s). [source]
This is a pretty simple recipe, since it’s made in a slow cooker. You won’t be sorry to try this Indian spiced lentil soup. Check out the recipe on the next page!
While spring is definitely on its way, it’s not here yet. It seems the older I get the less tolerant of cold weather I become, and I’ve never been very tolerant of the cold or the wet, despite growing up in the Pacific Northwest. There are still days and nights in this transition between seasons that I crave and need a hot bowl (or three) of soup. This lentil soup definitely fills that order.
Thanks to Meredith at Perfection Pending for this wonderful recipe!
- 1 Cup dry lentils (rinsed)
- 2 1/2 cups sweet potatoes, peeled and cubed
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 2 cloves of garlic, minced
- 1 tsp. garam masala
- 4 cups vegetable broth
- 4 tablespoons butter
- Rinse and drain lentils. In a crockpot, place lentils, squash, onion, carrot, and celery. Sprinkle garlic and garam masala over vegetables. Pour broth over all.
- Cover and cook on low heat setting for 8-9 hours or on high for 4 to 4 1/2 hours. If cooking on high, make sure it is not losing moisture. If so, add water as needed. 5 minutes prior to serving, add butter and let it melt.
For more stellar recipes and great step-by-step photos, visit Perfection Pending.