Lentils are great because they have no sodium, high protein, no fat, and moderate carbs (low-glycemic) with high fiber content. I like them because being a pescatarian [someone who eats only fish for protein- although I enjoy my egg whites and whey shakes, too] They are definitely a great protein source for vegans, and really, lentils are great for anyone who is trying to be healthier and stronger. I recommend them as part of a high protein diet, as well as part of a diet that requires more fiber.
“Simple, fast and healthy meals are my only alternative.”
The best part about them is that they require little to no work for preparation. “3-minutes or less in prep time” is my rule, because as a single mother to three children who are all busy with their own careers and school and training, I simply don’t have time for anything more than this, whether I’m cooking for them or for myself. Simple, fast and healthy meals are my only alternative.
As far as the taste of lentils, they can vary based on the spices used, of course. My personal preference is the Indian combined with Mexican spices. I am posting that style of lentils in this recipe today. They taste so good, even my children like them! And the texture is so smooth, that you can even mash them into a paste and spread them like hummus. They are absolutely delicious! See me son here to get his feedback on them! In the meantime, feel free to post comments and join my facebook page or join our group at AmericasHottestFitMoms.com to interact with the rest of the Fit Moms in the group and maybe talk about lentils and other fitness recipes and the fitness lifestyle. In the mean time, enjoy the lentils and BE PHENOMENAL!
Makes 2 servings:
1 cup lentils
1.5 cups water
2 tbsp olive oil
in desired amounts:
red pepper (cayenne, or dried red chili peppers- whichever you prefer)
himalayan salt (mild amounts for those who are sodium-sensitive)
4 corn tortillas (i prefer yellow due to the rich flavor and also higher nutrient content)
1. pour all ingredients, minus the corn tortillas, into a soup pan.
2. boil at medium heat (i usually boil it all for about 30 minutes).
3. turn off heat, stir, and cool until water is nearly dissolved.
4. as you wish, you may also add a little fresh squeezed lemon juice
5. spread onto your corn tortillas and munch away!