you’ve doubled your fiber with GS? double it again with LENTILS!

Some foods are highly hypoallergenic.   In other words, just about no one is allergic to them.   And this is a big deal nowadays where intolerances for wheat and milk proteins are going through the roof.   (That’s gluten and lactose intolerances.)   Highly hypoallergenic foods include avocadoes, lentils, brown rice, quinoa, sweet potatoes, figs, and cruciferous vegetables (broccoli, cabbage, Brussels sprouts, etc.).

 

Lentils have 16 grams of fiber in one cup–wow, right?   That’s six times more than a “serving” of Metamucil, and  slightly more than a quart of green smoothie.   And lentils have tons of iron, folic acid, and protein, too.

 

They’re so cheap, you can’t possibly complain that “whole foods are too expensive!”   All you have to do is rinse them well, then cover 1 part lentils to 2 parts water.   Bring to a boil, then lower heat and simmer 45 minutes.

 

Today’s dinner:

 

I cooked  1.5 dry cups of lentils in  3 cups water.   Then I added two chopped oranges, two chopped red bell peppers, two chopped tomatoes, and some Johnny’s Garlic Spread and Seasoning (from Costco).   Super-easy dinner and yummy.   Even my picky 7-year old liked it.   Didn’t even make a salad–just had a sliced cucumber with it.

12 thoughts on “you’ve doubled your fiber with GS? double it again with LENTILS!

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  1. In your third sentence, you should change “lactose” to “casein”, which is the milk protein causing sensitivity in many. Lactose is a milk sugar.

  2. I like lentils! Sometimes I mix it with brown rice and cook them together.

    Have a great weekend Robyn. 🙂

  3. I, my body that is, has a horrible time digesting carbohydrates. Lentils are WONDERFUL!!!! I am experimenting with cold dishes with them also for these hot summer months when my husband is tired or raw. (it was 108 here yesterday!) I use them in most any recipe that calls for rice or barley in.

    As a vegan who is 90% raw and always looking for high iron, protien and fiber rich foods, they are the one thing that helps me feel satisfied for those winter dinners when I ‘just want something warm to eat’.

    I was wondering though, if you can tell me if they are very acidic or not.

  4. I only cook my lentils for 10″ or so, so they’ve got a chewy texture. This works great with the Greek Olive-Lentil Tomato pasta sauce in (I forget which chapter) 12 Steps. EVERYONE I’ve shared that recipe with loves it. My son, always the complainer, said the first time, “Wow, this is like eating at Bertucci’s, mom!”

    I also double what I’m cooking and freeze half for next time.

  5. Lori, that’s in Ch. 6 of 12 Steps.

    Love the idea, Hanlie, so easy–thanks! I bet it would be good mixed with sweet brown rice (cooked sticky), kind of like Sasha says, yum!

  6. I LOVE lentils…used to make a dish with carrots, cinnamon, and cardamom…very moroccan! However, my son IS allergic to lentils, along with peas and peanuts. It’s a real bummer, had to cut out many recipes I love because of it. Hoping it outgrows the pea and lentil allergy, unlikely he will the peanut, though. 🙁

  7. Don’t forget Mjedra(sp?). A Lebanese dish with carmelized onions and Lentils and some exotic spices. The BEST!

  8. I love to make “sloppy joe” lentils–get some olive oil, green pepper, onion, oregano, chili powder, tomato paste and a little mustard (maple syrup to make a little sweet too) and you’ve got a yummy filling for my lettuce wrap style of sloppy joes! yum!

  9. To Lynn who commented about loving lentils, being vegan and 90% raw. I sprout my lentils only for 1-2 days and they are delicious. I particularly love the red/orange ones. They are so delicate and best when the sprout is only 1/4 inch or less. They taste somewhat like jicama. Great in a salad!

  10. Thanks Tammy, I will try that. It does sound marvelous! I just have to be careful not to enjoy them too much! LOL!

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