Lentils are a good source of protein, fiber and complex carbohydrates, and they are packed with nutrients. They provide folic acid and tryptophan, and are also an important source of iron, especially for menstruating women, whose iron needs are greater. Eating lentils with foods rich in vitamin C, such as tomatoes, green peppers, broccoli and citrus fruits helps the body absorb iron more efficiently. The soluble fiber found in lentils is good for the digestive system, lowers cholesterol and decreases insulin requirements for people with diabetes. It will also help keep blood sugar levels stable if you are prone to low blood sugar (and low blood sugar can leave you feeling anxious and stressed with poor focus).
Lentils are also quick and easy to prepare since they don’t require soaking. They are also versatile and can be made into a soup or stew or loaf, and can even be sprouted.
Lentil and Sweet Potato Soup
| 1T butter or coconut oil | 1 cup red lentils, rinsed |
| 5 cups vegetable stock | 2 sweet potatoes or yams |
| 2 chopped onions | 1 chopped green pepper |
| 2 chopped garlic cloves | 2 T apple cider vinegar |
| 1 t ground coriander | 1 t ground cumin |
| ½ t chilli powder (optional) | 1T chopped fresh ginger |
| Chopped cilantro | 2 tomatoes or 1 can tomatoes |
Heat the butter and sauté the garlic, ginger and onion. Add the spices (coriander, chilli, cumin). Stir in stock and lentils, tomatoes, sweet potatoes and bring to boil and then simmer for 20 minutes. Blend in a food processor until smooth. Add vinegar and stir well. Sprinkle with chopped cilantro and serve. Enjoy!