They are believed to have originated in central Asia. Ancient Egyptians often included lentils in the treasures packed inside tombs.
Lentils have been listed as a superfood for a number of reasons:
- 26% protein, lacking only a few of the amino acids that would make them a complete protein food
- low in fat and high in “good carbs”
- a great source of iron, providing increased energy
- full of cholesterol lowering soluble fiber
- known for helping to stabilize blood sugar
- high in dietary fiber.
- vitamin B1
Here is how my mom used to cook them:
In a pan, saute 1 medium sliced onion in 2 tsp of cooking oil. Dice 3 slices of bacon, and add it to the pan with 2 tablespoons of moutarde de Dijon. Wait for the bacon to get a little crispy. Then add a cup of any kind of lentils, 2 carrots sliced in about one inch piece. Carrots cook quicker than lentils so make sure they are cut big. Adjust salt and pepper. Add a bay leave.
You also can add a diced leek. Cover the lentils with at least 2 cups of water or chicken broth. Check regularly that there is enough liquid so it doesn't burn at the bottom. The cooking time may vary from 20 to 30 minutes. You can add some curry if you like.
Look online for more recipes.