02 Aug Kids in the Kitchen: Umbrian Lentils
FIVE FANTASTIC FACTS ABOUT LENTILS:
1) Canada is the world’s largest exporter of lentils. Saskatchewan produces 96 per cent of Canada’s lentils. Go Canada!
2) A 3/4 cup serving of cooked lentils packs a 13 grams of protein (love!) and 6 grams of fibre (more love!). [Read more nutrition facts about lentils]
3) Lentils can be cooked right away without soaking (yippee!).
4) Dried and canned lentils can be stored for up to one year.
5) Cooking lentils with acidic ingredients, like lemon or tomatoes, will make for a chewier texture similar to al dente. If you want tender lentils, then add these ingredients later in the cooking process.
WHAT YOU NEED
This recipe was created by Chef Michael Smith for Canadian Lentils. I wanted to replicate the recipe at home as I don’t eat Italian sausage (I subbed in beef sausage instead). I also bumped up the number of carrots and celery to satisfy my recipe tweaking nature, and halved the olive oil.