Lentils – Protein staple for plant-based diets

Lentils have gained popularity as a non-meat protein option to meet dietary needs of vegetarians and vegans. They’re made up of 25% protein. The name comes from their “lens” shape. In stores they’re sold without the husk on them and are typically inexpensive. Cananda has the largest production of lentils and they’re a staple food in places like Morocco, Syria, Turkey, and Tunisia. Lentils don’t need to be soaked before being cooked (but should be rinsed) and they’re normally ready in less than 30 minutes. Some people prefer them crunchy while others like them on the softer side.

Incorporating lentils in …read more