2 WAYS TO TRY LENTILS RIGHT NOW
• Be on the lookout for puffed lentils, a new healthy snack that looks like puffed rice, due to hit the market any day now
• Lentil sprouts add crunch to salads, stir-fries and sandwiches
3 THINGS YOU MAY NOT KNOW ABOUT LENTILS
• The lentil was reputedly the first plant ever to be cultivated by humans
• Lentils are the fast food of pulses; unlike dried beans and peas, there's no need to soak lentils before cooking
• All Canadian commercial lentil production takes place in the prairies, with Saskatchewan at 98%; India is the largest producer in the world, but Canada is the largest export producer of lentils
1 TIP YOU CAN'T LIVE WITHOUT
• To boil lentils, use 1-1/2 cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water
1 WAY TO GET THE MOST OUT OF LENTILS
• Try some of the rustic Middle Eastern recipes in A Fistful of Lentils by Jennifer Abadi, or the exotic international concoctions of A Passion for Pulses by Nancy Longnecker
2 KINDS OF LENTILS TO TRY THIS FALL
• French, or Puy, lentils with their small greyish-green seed coat are firm and great for salads
• Small, round red lentils add flair to Indian dishes
Visit the Canadian Living Recipes section for delicious recipes featuring lentils.
Read more in Recipes and Country Pantry
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