13 g Protein, 20% Iron, 15 g Fiber, (and great Folate) in 1/4 cup dry lentils make this a power food.
1 cup lentils rinsed
3 1/2 cups filtered water
1 Tbsp olive oil
2 cloves garlic chopped
1/2 small onion finely chopped
1 celery chopped fine -optional
Sea salt
Cumin
Rinse the lentils and add to the saute pan. Add the water and bring to a boil. Reduce heat and Simmer with lid propped until lentils are soft - about 40 minutes if you live in Denver. In separate pan saute garlic, onion and celery in olive oil for 5 minutes. Add to cooked lentils and season with sea salt and cumin to taste.
*If you prefer a one pot method, begin by sauteing the garlic, onions and celery in large skillet (that has a lid). After 5 minutes, add the rinsed lentils and water to the skillet and bring to boil. Reduce heat and simmer with lid tilted for 35-40 minutes then season to taste.
