Lentils taste amazing. They’re easy to digest and give us lots of healthy protein, fiber and they’re anti-inflammatory.
Today we cook black beluga lentils in the Instant Pot. So quick and easy and especially delicious. Have a look:
Isn’t it nice to know that lentils have as much protein as meat? So when friends and family ask, “Where do you get your protein on a whole food plant based diet?” you can tell them.
And, if they’re really curious, you can mention that lentils give us all the protein we need without the saturated fat or inflammation, and they don’t raise our IGF-1 levels like meat does, increasing the risk of cancer. That seems like a winning combination to us!
But don’t believe us. Cook them yourself and see. What happens to your energy, your clarity? How does your body feel after a meal with lentils, warm and content or like it’s working hard to digest it, like my body used to feel when I ate meat?
Our taste buds love them, our bodies love them and I think our microbiome is thanking us too.
The recipe for black beluga lentils this week is simple. I often find the more simple I keep the ingredients, the better I like the dish. And using turmeric in the lentils with black pepper and avocado oil is a great anti-inflammatory addition. Enjoy.
To Your Amazing Health,
Connie and Bill
Black Beluga Lentils (Serves 2)
1 cup black lentils, washed
2 1/2 cups salt free veggie stock or purified water
1 onion, diced
3 garlic cloves, minced
½ teaspoon turmeric
¼ teaspoon ground black pepper
1 tablespoon avocado oil
3 inch piece of kombu (optional)
½ teaspoon sea salt
Place lentils in a medium pot (or Instant Pot). Add all other ingredients except sea salt. Bring to a boil and cover and turn heat to simmer. (Turn Instant Pot on “Pressure Cook” for 7 minutes and walk away.)
Cook for 45 minutes or until lentils are soft. Add sea salt and serve. (When Instant Pot is finished cooking, open lid, add sea salt and serve.)