With my dad recently converting to a vegan diet, I’ve been experimenting more and more with plant-based recipes.  And I’m really loving it! I’m learning all about new flavor combinations in order to mimic some animal based meals and food, while also finding new ways to make meals nutrient dense.

I was never a fan of lentils…until now.  I found the texture a bit too grainy and often times dry.  However, through my recent explorations, I’ve discovered a few things that have convinced me to incorporate them more into my diet:

• not all lentils are the same.  Red lentils, in particular, cook fast and they are very creamy, almost buttery, when slow cooked.
• briefly sautéing the lentils in spices or seasonings prior to cooking in broth/water, will ensure each bite is flavorful and robust
• lentils are inexpensive and nutrient dense, with solid protein, complex carbohydrates, iron and fiber

I recommend enjoying these lentils with a lighter side such as (steamed) cauliflower rice or even grilled vegetables; however, there’s nothing wrong with enjoying these with brown rice, quinoa or even jasmine rice for a hearty and nutritious meal.  I purchased all of my groceries from Kroger so the ingredients should be easy to find and relatively affordable.