Whats the big deal with lentils?

So Lentil's what is the big deal? I was surfing the net when my all time idle chef Micheal smith was making a big deal of lentils, he's even has a contest going on. So I wanted to know what they are important.
I know they are supper healthy for you and your heart,They come in a variety of colours and sizes,different lentils are used for different purposes.if you have a problem with blood sugar levels  lentils are a very good source or cholesterol - lowering fiber for managing blood sugar levels. It has high fibre and protein. Needing an extra source of protein , add lentils to your diet.Lentils provide you with 6 important minerals , B-vitamins with virtually not fat. In 1 cup of lentils there are 230 calorie's, So it fills you up not out.
 Did you know the Canada grows the best lentil in the world full of nutrients and all around goodness. In Germany the serve lentils as aside dish to roasted duck,and in France they cook the lentils with garlic and lemon then bake it with Petit sol'e. (salted pork).

Then main uses for lentils are salads and soups,side dished to any part of pork and poultry. It is used with lamb in Indian cooking.


Lentils fall under the category of legumes,they are the smallest but are the only legumes that you don't have to pre-soak.They cook to the same liquid to lentil ratio as rice at 2-1,only taking 20-25 minutes to cook. When cooked they have a real hearty,rich nutty flavor so you don't have to do a whole lot to make them taste amazing. Now here's something I didn't Know lentil's increase your energy by replacing iron,and in 1 cup of lentils is 230 calories with virtually no fat.

So many different flavors go with lentils, such as feta or goat cheese,apples,Cayenne,chili peppers,cumin, coconut,squash especially butternut,mint , thyme , radishes,etc. there are many flavors that go with lentils. I like lentils in salads with a nice lemon and herb vinaigrette, here's a simple recipe I use often.

Fresh vegetable and lentil salad

1 cup cooked lentils ( 2-1 liquid , with lemon and salt in the liquid, liquid can be a vegetable stock, water)
2-3 radishes sliced thin
a stick of celery slice on the diagonal
1 pepper diced whatever colour you like its not going to make a difference
1/2 cup sliced carrots ( I like the garden fresh ones , once and a while I use the coloured carrots. I love Colour in food)
1/4 cup walnuts /peanut,or hazelnuts go the best(toasted, way more flavor if you toast your nuts)
optional: add feta or goat cheese, just be careful with the goat cheese it can over power a dish.
1/4 cup quartered tomatoes
1/2 a cucumber sliced
2 cups chopped lettuce( I use lettuce out of the garden just a green leaf, its personal choice, romaine or butter lettuce go very nicely)


Herb vinaigrette
1 small shallot (finely diced)
2-3 cloves of Garlic (finely diced)
tbsp worechestershire sauce
1/2 cup white wine vinegar
1 cup of good olive oil
heaping Tbsp: Arugula pesto: bulb of garlic
                         3 cups of arugula
                         1 cup cilantro
                          zest and juice of 1 lemon
                          1/4 cup Toasted walnuts
                          salt and pepper ToTaste
                           4 tsp worechestershire sauce
                           Tbsp of Parmesan
blend till smooth
2 tsp Dijon
tbsp honey

whisk together all ingredients but slowly add oil as your whisking.

Simple but delicious, Gotta love lentils!