Lentils with vegetable

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Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.

Lentils are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of seven important minerals, our B-vitamins, and protein—all with virtually no fat. 


Rinse the lentils in a sieve under cold running water.

In the separate pan heat the coconut oil or butter. Add chopped onion and coarsely grated carrots and cook for 3-4 minutes, stirring occasionally.

Add lentils, crushed garlic and ground cumin and cook for 1 minute.

Pour in the water and bring to the boil, then lower the heat and simmer until the lentils are tender and almost all the liquid has been absorbed. It can take between 20-35 minutes.

Add salt and finely chopped Swiss chard leaves and cook for another 2-3 minutes.