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September 8th, 2010 
Todd Enjoy some lentils
Photo: Emily Barney CC-By-2.0
Lentils are an ancient food. They’ve been cultivated and consumed in the middle-east for thousands of years. Lentils are mentioned a number of times in the Bible. They’re now widely eaten throughout Europe, and North America.
I never really gave lentils much thought until our nutritionist pointed out some of their benefits. She recommended that I eat them on a regular basis.
That was when I began eating them. I found an organic canned soup that offered a wide variety of different flavors. They are supposedly organic.
Then one day it dawned on me that it couldn’t be that difficult to make our own lentil soup. We began throwing some lentils, chicken stock, and veggies in the slow-cooker, and viola. See the recipe below.
When you think of the health benefits of lentils, think beans. While not a complete protein, they are an excellent source of lean protein.
You can also expect to get iron, folic acid, and soluble fiber. Iron is an important mineral for women, and vegetarians, as they typically have an iron deficiency.
The fiber helps regulate the digestive system, blood sugar (important for diabetics), and helps decrease cholesterol levels.
Recipe
Lentil Vegetable Soup
8 servings
This soup is a staple for us. We make a big batch on Sunday, and I eat it for lunch pretty much everyday.
For a heartier version, add in one cup of brown rice. For a vegan version, replace the chicken broth with vegetable broth.
Ingredients
2 cups of lentils, rinsed
4 carrots, chopped
4 celery stalks, chopped
1 clove garlic, minced
1 medium onion, chopped
10 cups chicken broth
Steps
Combine all ingredients in the slow cooker, and cover. Allow to cook for 10-12 hours on low, or 5-6 hours on high.
Nutrition Info
Cals 49.3
Fat 1.5 g
Saturated fat .4 g
Polyunsaturated fat .5 g
Monounsaturated fat .5g
Cholesterol 0 mg
Sodium 1886.7 mg
Potassium 191.8 mg
Carbohydrate 6.9 g
Protein2.3 g
Nutritional information was calculated using SparkRecipes.com.
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FYI – Since writing this, I’ve switched to low sodium chicken broth, so the amount of sodium is much lower now.
Dude, I LOVE lentils. I don’t eat them as often as you, but do once in awhile. A friend makes lentil tacos that are da bomb. I’m no vegetarian, but these things are fantastic.
I’ve never been a fan, but I have had some soups with lentils that were very good.
You are, without question, mental over lentils.
@Tom, I want the recipe for the tacos.
@Anne, Have you had them on salad?
@Julie, Without question.
Never tried lentils per say, but I grew up on beans and cornbread. Navy beans, white beans, and pinto beans; not cooked crunchy, but to a soupy consistency. Served them alongside onion, crunchy cornbread, and apple vinegar, and you’ve got one of my favorite meals of all time.
@Greg, that sounds pretty good. We had navy bean soup quite a bit, but always saved the cornbread for chili night.
Tom, can you post the recipe for the tacos, these sound delicious!!!!!!