Lentils are loaded with folate and B vitamins. Another good sources for folate and B6 are: black beans, pinto beans, and kidney beans.
Lentil plants
Use organic ingredients.
#1. For a salad: Toss cooked black lentils with curbed turkey breads, diced red peppers, shredded greens and olive oil.
#2. Side dish: Simmer lentils, potatoes, and leeks in broth and add chopped chard during the last few minutes of cooking.
#3. A twist on tabouli Purée cooked lentils, quinoa, spinach, cherry tomatoes and parsley with lemon juice and olive oil.
The four main categories of lentils: brown, green, red/yellow and specialty
brown lentil: holds its shape; use in warm salads, casseroles, soups, and stews
green lentil: more robust and slightly pepper flavor; in salads and side dishes
red and yellow lentil: somewhat sweet and nutty; common in Indian and Middle Eastern cuisine; in soups, stews, casseroles, or any other dish where they are puréed
specialty lentils:
1. black beluga lentils: shiny, tiny, and black; earthly flavor, soft texture; for salads or as feature with any kind of protein
2. puy lentils: grown in volcanic soil in Le Puy, central France; dark, bluish-green color with rich, peppery flavor; great base for meat or fish or as a side dish or even as a main salad dish
