America’s Healthy
Cooking Teacher


An ancient legume that comes in many varieties, from common brown-green lentils to red lentils to yellow lentils to lentils le puys (a tiny sweet French variety that is great in salads). Very high in protein and minerals and with a full-bodied, peppery taste, lentils are good in everything from stews and soups to salads and side dishes. Studies show that eating lentils once a week can help reduce the risk of heart disease.

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