Kids in the Kitchen: Umbrian Lentils - thrive360
Cooking up Umbrian lentils that people oohed and aahed about at the Lentil Hunter launch event. But sometimes cooking with your kids doesn’t turn out to be as fun as you expect.
Umbrian Lentils, kids in the kitchen, lentil facts, protein, fibre, recipe
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Umbrian lentil with beef sausage

Kids in the Kitchen: Umbrian Lentils

Although May was Love Your Lentils month, I think we need to love them all year round. I was looking for an easy recipe to make with my 10 year-old and chose Umbrian lentils that people oohed and aahed about at the Lentil Hunter launch event (more on this later). But sometimes cooking with your kids doesn’t turn out to be as fun as you expect.

Disclosure: I was invited to the launch event of Lentil Hunter. No fee was paid for this post. 
While some kids are excited about cooking and making a mess in the kitchen, others want to be perfect all the time. The latter was the issue in cooking up the Umbrian lentils. There was also a misunderstanding about the size of the chopped celery. I thought I detected some tween attitude but actually she was tired. End result: we were both a little huffy but made up in the end.

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.

 

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.

 

 

Kids in the Kitchen: Umbrian Lentils

Kids in the Kitchen: Umbrian Lentils

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tomato, chopped
  • 2 cups Canadian green lentils
  • 6 cups water
  • 1 tsp salt
  • 4 beef sausages
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Instructions

  1. Heat oil in large pot over medium heat.
  2. Cook onion, carrots, celery and garlic for 4-5 minutes until the colours are bright.
  3. Add tomato and cook for another 4 minutes.
  4. Pour in lentils and stir until lentils coated with oil. Add water and salt.
  5. Bring mixture to a boil while stirring occasionally.
  6. Lower heat. Cover and simmer for 30 minutes until lentils are tender.
  7. While lentils are cooking, grill the sausages and add to pot.

 

We enjoyed this dish with a green salad and whole grain bread.
What’s your favourite lentil dish?

  • Zannat
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