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How to cook green lentils

Lentils are a powerhouse of nutrition, boasting 15 grams of fiber and 17 grams of protein per 1 cup of cooked lentils. They are also rich in vitamins and minerals, such as molybdenum, folate, manganese, iron, phosphorous, and potassium. Lentils are easy to make and should be a staple in your pantry and superstar on your weekly menu. Try this basic green lentil recipe to get you started.
Lentils are a powerhouse of nutrition, boasting 15 grams of fiber and 17 grams of protein per 1 cup of cooked lentils. They are also rich in vitamins and minerals, such as molybdenum, folate, manganese, iron, phosphorous, and potassium. Lentils are easy to make and should be a staple in your pantry and superstar on your weekly menu. Try this basic green lentil recipe to get you started.

Green Lentils

Yields 6 cups

Ingredients:

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  • 1 pound green lentils, rinsed, picked over
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  • 2 carrots, cut into large chunks
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  • 1 stalk celery, cut into large chunks
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  • 1 onion, cut into wedges
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  • 2 cloves garlic, minced
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  • 1/4 cup finely chopped fresh parsley (include the stems)
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  • Salt and freshly ground black pepper

Directions:

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  1. In a large pot over medium-high heat, combine all ingredients except salt and pepper. Pour in 8 cups of water.
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  3. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes or until lentils are tender and the liquid has been absorbed.
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  5. Remove the large chunks of vegetables. Taste and season with salt and pepper.
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  7. Serve immediately or let lentils cool completely and store in an airtight container in the refrigerator for up to 4 days.

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