If you don’t already use lentils regularly on your family’s menu, it’s worth spending a little time researching recipes, trying different methods of cooking them, and experimenting with different types of lentils (red, green, brown, puy…) to discover your own favourites. Here are three good reasons to eat more lentils.

1. Lentils are cheap, much cheaper than meat. Check out your local grocery store, compare prices, and see how much you’d save by swapping a meat-based meal for a lentil-based one. What is that in a year?
2. Lentils are little packets of pure nutritional gold. Like other legumes (beans, peas, etc.), they are packed with protein, fiber, minerals, and vitamins. And they’re also low in fat, unlike many meats. They are a good source of iron, especially when eaten at the same time as something rich in vitamin C (bell peppers, dark green vegetables, orange juice), as this helps the body absorb iron.
3. Lentils are very easy to store and cook.

That is how:

Dry Lentil Storage

One of the best things about dried lentils is that they are so easy to store. You can store them for six months (or longer) in an airtight container. Eventually, they get tougher, so try to use them sooner rather than later.

slow cooking

Unlike most other legumes, lentils do not need to be soaked. You can have a few cups and voila. This is the most basic slow cooking method. This makes six cups of cooked brown lentils. Take a pound of brown lentils. Pick them up to remove any debris.

Run under cold water to rinse off dust. Put the lentils, with five cups of water and a teaspoon of salt, in a soup pot. Cover and bring to a boil. Then remove the lid, lower the heat and simmer for 30-40 minutes. The lentils should be very tender. Cooking time will vary depending on the type of lentil, but there should be instructions on the package.

Store cooked lentils in the fridge.

Cooked lentils will keep for about three days in the fridge. Sprinkle some on other dishes as you go, for an added nutritional kick.

slow freezing

It is also easy to freeze lenses. Let the cooked lentils cool, then pack them, by the cup, into freezer bags. Lay the bags flat in the freezer. That way, the lentils will thaw quickly when you take them out of the freezer. If you have herbs and spices in your pantry, you’ll never have a problem preparing a meal in such a short amount of time again.

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It’s helpful to think of lentils as having two different roles: as a main ingredient and as a secondary ingredient. You can make lentil-based dishes such as lentil soups and lentil dahls. These will have a wide range of flavors, from strong curry spices like cumin, coriander, garam masala, and cayenne, to continental herbs like oregano, bay leaf, and thyme.

But you can also think of lentils as one of the minor, almost ‘invisible’ ingredients in other dishes, throwing a handful into stews and stews. They will help thicken broths and add a bit of texture to a sauce, meat or other sauce that is too watery. Your family will hardly notice, so if you don’t already eat lentils regularly, it might be worth presenting them this way.

If you have lentils, go ahead and cook up a batch and add some to your next meal. And if you don’t have lentils in stock, be sure to add them to your next shopping list. Once lentils appear on your weekly family menu, you’ll wonder what you ever did without them.