If you hate lentils, chances are you have eaten them from a can. The first time I tried them was long before becoming vegan. The lentils were floating in a dirty, brown broth labeled by the Progresso company as soup. I was unimpressed, to say the least.
Today I revere lentils for the clean, lean, whole food protein powerhouses they are, boasting 18 grams per cup. Not too shabby! Through experience, I have learned that the best lentils I’ve ever tasted are always cooked fresh. Only by controlling the cooking and flavoring process can you truly have the best lentil experience.
Here is a simple, tasty recipe for lentils you can spoon over rice and say dinner is done.
Lentils For Dinner
2 tablespoons Olive oil 1/2 cup Celery, finely chopped 1/2 cup Carrot, finely chopped 1/2 cup Onion, finely chopped 1 tbsp. Minced garlic
1 tbsp. Ginger, fresh–grated or finely chopped