So apparently I am a little stuck on lentils lately. Could be worse. Pretty sure it has been. But this post is going to be short and sweet and packed with protein, so hang in there!
We had people over for dinner on Saturday night and yesterday I had an (uncooked) peeled and cubed sweet potato that was waiting to be used up, and this shiny new bag of black lentils just staring at me from the cupboard, so I figured let’s make some friends for these lonely little ingredients, shall we?
For some reason, I totally overlook black lentils. I use green and brown (both of which hold their shape well after cooking) and red (great for soups and sauces), but somehow have been pretty much neglecting black lentils. They are definitely the most beautiful of the bunch and look like perfectly shaped tiny black stones. And just like their brown, green, and red cousins, they are high in protein (clocking in at 13g per ¼ cup dry), fiber, folate, B vitamins, iron and zinc.