Wednesday, August 29, 2007

Legumes for Breakfast?

Lentils are so delicious and considered one of the healthiest foods in the world (along with olive oil, yogurt, soy and kimchi)! We grew up on Past'e Lenticchie (especially Fridays in Lent), which is a soup of lentils, parsley, tomatoes, garlic, and olive oil--Heavenly! After I got my grain mill I started grinding everything I could think of, and lentils eventually topped the list of favorites. We cook this up mostly for breakfast, but it could be done for dinner, too. It's great for babies, expectant (and pre-expectant) mothers, due to its high iron and folate content, and is perhaps the most economical source of protein on the market. If you don't have a grain mill, it grinds up very nicely in the blender on "grate."

For Breakfast, Lunch and Dinner Lentils:

2 cups ground lentils
8 cups water
2 tablespoons chicken bouillon
1/4 cup olive oil
salt and pepper to taste

Mix all ingredients together and cook on low until thick and creamy. Serve into bowls and top with another drizzle of olive oil, diced tomatoes, fresh parsley, minced onion or anything that strikes your fancy! The whole meal can feed a family of 8 for about $1! My oldest daughter likes to add ground split peas and cracked buckwheat to this recipe, which is always very nice.

Buon Apetito!

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