The musical fruit

I’ve grown to love many foods that I once detested—fish, broccoli and cauliflower…just to name a few. I’ve reformed from my past life as a picky eater and now enjoy a plethora of good-for-you foods, including beans. In fact, I’m now a bean fanatic—lentil beans in particular.

Another find from Self’s 20 superfoods for weight loss, lentils are full of both fiber AND protein, which makes them a great meat alternative.

I bought a bag of lentils a couple months ago, after reading the article in Self, but the beans ended up sitting in my pantry because I had no idea what to do with them. After a quick search on the Internet, I found a couple tasty lentil recipes that I had to try.

My favorite recipe so far has been lentil bean tacos. Serve these up on whole wheat tortillas with reduced fat cheese and sour cream, and you’ll have all the great flavors of a Mexican meal, without all the grease. Talk about a win win!

This is yet again another recipe that is EXCELLENT reheated and re-purposed. One cup of lentils makes four servings. Change up the left over beans by putting them in a quesadilla or as a topping for nachos.

Do you have any great lentil recipes you’d like to share? Send them my way!