Feb 27-mar 5: lentils

Lentils, like beans, are part of the legume family, and share many of the same nutritional benefits (click here to read more about beans from last week!). Lentils may be best associated with hearty soups, but they can be found in a variety of different preparations due to their neutral flavor. The Saskatchewan Pulse Growers have even created a website dedicated to lentils (https://www.lentils.org) which includes more than a hundred different recipes featuring several varieties of the pulse.

Legumes, as a whole, boast many health benefits due to being high in fiber, low in saturated fat, cholesterol-free, low GI, and containing many vitamins and minerals such as B vitamins, potassium, copper, iron, magnesium, manganese, zinc, and phosphorus (3). Lentils in particular are among the best food sources of folate (vitamin B9), a vitamin that is critical in preventing neural tube defects during pregnancy (7, 8).

Similar to beans, lentils are an excellent source of plant-based protein and won't break the bank. Dry lentils, especially, are some of the most nutritious items at the grocery store for their low price!