lentils

My friend Lynn couldn't believe I'd never eaten lentils, so when she came over to make dinner last night we made this lentil soup recipe, sans saffron yogurt, from Heidi Swanson's 101 Cookbooks blog. Good stuff! We added some pepper, and decided carrots would also be a good addition (though we didn't have any to throw in).

I knew that lentils were good for you, but I didn't know why. So, after our lentil soup adventure, I did some research. Turns out that lentils are incredibly high in iron, fiber, vitamin B1, and protein. They're also easy and relatively fast to cook -- no pre-soaking necessary, and they're ready after 20 minutes on the stove.