Reflection 10

For the love of lentils.
I'm not going to tell you how wonderful lentils are. Really they're not. They look gross boiling in the pot. They look even worse pureed. But humans have been eating lentils since the dawn of time (since the Neolithic period to be more specific) and were still eating them.

Why?

I'm sure all the vegetarians in the bleachers can readily espouse the virtues of lentils, but for those of us who will choose to buy lentils on a whim at the grocery ; here is the truth about the lowly lentil.

As plant go - lentils are an incredibly good source of iron. They contain a high level of proteins and include most of the essential amino acids. Lentils also contain dietary fiber, Vitamin B1 and minerals. Red (or pink) lentils have been selected as one of the five healthiest foods! So eat eat you lentils. They won't break your piggy bank and they'll do your body good. They take very little time to cook and best of all can be made into lentil soup! A great fall/winter lunch dish.

Ingredients

• 3 cups chicken stock
• 1/2 pound lentils
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 large onion, chopped
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 cup chopped cilantro
• 1 cup greek plain yogart
  
• 1/2 cup fresh lemon juice

Directions

1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in yogurt cilantro and lemon juice before serving.