I don’t know why I overlook the humble lentil. These tiny legumes that resemble pancaked pebbles are often bypassed in my pantry, as I reach for grains and beans. When I finally do cook lentils, I remember how good they taste, how satisfying they are to eat, and how easy they are to prepare.
Eminently flexible, lentils can stand in for a grain, starch, even a protein. They are healthy, too—rich in nutrients and high in protein, iron, and fiber, arguably placing them neck and neck with other lauded foods in the super-food department. They also have the added benefit of being very easy on the wallet.
