Originating in central Asia, lentils are one of the first foods ever to have been cultivated. Lentil seeds have been found at archaeological sites in the Middle East dating back as far as 8,000 years ago.
French lentils and green lentils have a nutty flavor. They are a good choice for salads since they stay firm when cooked. Red lentils cook much more quickly, and therefore are good for purées and Indian dal.
Directions
- Cover the lentils with cold water and let soak for 1 hour.
- Drain, cover with fresh water and 1/4 teaspoon salt, and simmer for 25–30 minutes.
- Drain well and let cool to room temperature.
- Add the spring onions, tomatoes, celery, parsley, salt and pepper and mix together.
- Dress with 5–6 tablespoons tomato garlic dressing.
℞ M.D. Notes
- Lentils are an excellent source of molybdenum and folate.
- Lentils are a very good source of dietary fiber and manganese and a good source of protein, iron, thiamine, potassium, phosphorus and copper.
