When you’re craving lentils, you’re not alone: They’re good for your body

I love lentils.

I like them for the taste and the texture, and the nutrition.

If I don’t eat lentils I can always take some for lunch, and if I have leftover lentils or don’t have the time to cook a lot of them, I can eat them.

I’ve eaten a lot in the last couple of months.

Lentils are a protein-packed breakfast that are a good source of protein, fiber, vitamin B, calcium, iron, potassium, and zinc.

They’re also a good option for someone who’s trying to cut back on meat, or who is looking to lose weight.

Lentil-based soups and stews are the perfect combination for those who have an appetite for protein, but aren’t sure how to make them without compromising on flavor.

I love making my own lentil soup, and when I’m in the mood for a hearty meal, I make them myself, using whole, unprocessed lentils (or even whole chickpeas) instead of canned.

You can use any type of lentils to make this recipe, but I’ve found that green lentils work best for the flavor.

The lentils need to be cooked and drained well, so I recommend you start with a small amount, then add more as you make it.

To make this lentil recipe, you’ll need to make the following: 1 small head of cauliflower 1 medium onion, chopped 1 cup of finely chopped carrots 1/2 cup of thinly sliced green onions (about 1/4 cup) 1/3 cup of water, enough to cover the cauliflower and carrots 1 tablespoon of olive oil (I use coconut oil) 2 teaspoons of garlic powder 1 teaspoon of dried basil, minced 1/8 teaspoon of red pepper flakes, to taste 1/16 teaspoon of salt, to your preference 1/32 teaspoon of black pepper, to thy taste (optional) 3-4 cloves of garlic, minced, plus extra to garnish 4 tablespoons of vegetable broth, for serving 4 cups of cooked lentils 1.

Place the caulinoa, onion, and carrots in a medium bowl.

Add the water, garlic powder, and basil, and whisk to combine.

Let sit for about 30 minutes.

Drain and rinse the lentils thoroughly in cold water.


In a medium pot, combine the vegetable broth and the lentil mixture.

Bring to a boil, then lower the heat to medium and simmer for about 15 minutes, or until the lentile mixture is thick and tender.

Add more water if needed to cover.

Add garlic, red pepper, and salt to taste.

Serve warm.


If you want to make your own lentils and use them in soups or stews, simply add the water in the pot and whisk until the water is thick.

Add additional broth as needed, then stir the lentiles.


For a more flavorful lentil-centric meal, you can add some fresh chopped green onions or a bit of fresh basil to your soup or stew.

To serve, sprinkle a bit more salt and pepper on top, if desired.

Lentiled Lentil Soup: 4 servings (6-8 servings total) Nutrition Facts Lentil Lentil and Carrot Soup Amount Per Serving (1 serving) Calories 604 Calories from Fat 187 % Daily Value* Total Fat 13g 23% Saturated Fat 4g 20% Cholesterol 85mg 18% Sodium 484mg 15% Potassium 918mg 16% Total Carbohydrates 42g 17% Dietary Fiber 4g 16% Sugars 23g Protein 17g 24% Vitamin A 28.5% Vitamin C 32.5%, Vitamin D 20.5%.

* Percent Daily Values are based on a 2000 calorie diet.