by Marie Oser
As temperatures descend into winter, a warm pot of soup cooking on the stove is a warm and wonderful welcome home.
Inexpensive, tasty and plentiful, this ancient protein is believed to have originated in Asia. Thought to be one of the first agricultural crops, archeologists have found evidence that lentils were eaten as much as 13,000 years ago.
Lentils are rich in protein and fiber, much of which is heart-healthy soluble fiber, very low in fat and packed with iron, folate, phosphorus and potassium. All of which makes lentils a healthful alternative for meat-eaters.
Lentils are wonderful in stews, salads and homemade veggie burgers. There are many varieties of lentils with differing characteristics, the most common being brown, green and red.
Brown Lentils - The most common, brown lentils are widely available at supermarkets, health food stores and independent groceries. Brown lentils cook in 20 to 30 minutes, hold their shape well and have aRead More »from Easy, Satisfying and Delicious, Lentil Soup is a Nutrition Powerhouse