Latest news with #lentils
Yahoo
5 days ago
- Health
- Yahoo
The #1 Anti-Inflammatory Plant-Based Protein, According to Dietitians
Reviewed by Dietitian Katey Davidson, RD, CPTKey Points Lentils are rich in plant-based protein and antioxidants. Increasing your intake of plant-based protein and fiber can support heart health. There are many ways to enjoy lentils, such as in stews, on top of salads or even in a and protein-rich foods both are getting their time in the spotlight—and for good reason. If you're looking to eat a little bit better and nourish your body, it's important to eat both. Fortunately, some plant proteins do double duty by fighting inflammation while also giving us a protein boost. While plenty of plant proteins can fit into an anti-inflammatory diet, one stands out among the competition (drumroll, please) ... and that is lentils. Katherine Brooking, M.S., RD, notes, 'The fiber, antioxidants, essential nutrients and blood sugar–balancing benefits of lentils are powerful allies in reducing chronic inflammation.' All beans and legumes are great choices, but here we dive into the science and talk to registered dietitians to explain why we love lentils so much and delicious ways to enjoy them. Why We Love Lentils 1. Packed with Protein A half-cup of cooked lentils provides an impressive 9 grams of protein. 'Lentils are a fantastic protein source—especially when paired with whole grains, offering a complete protein alternative to meat,' says Brooking. Protein is a nutrient that helps us feel satisfied after a meal because it takes longer to digest. While animal proteins are typically higher in protein per serving, lentils still deliver a solid amount. Plus, they offer other nutrients, like fiber and antioxidant-rich compounds. Though most omnivores get enough protein, it can be harder for vegetarians and vegans without careful planning. The good news? Lentils and other legumes are a simple and nutrient-packed way to meet your needs. 2. Rich in Antioxidants In addition to their protein content, lentils also help to fight inflammation because of their antioxidant properties. In fact, research has found that nutrient-rich lentils can help reduce oxidative stress and protect our immune system. Lentils are also higher in polyphenols—compounds with antioxidant and anti-inflammatory properties—than other plant-based proteins like green peas, chickpeas and peanuts. These polyphenols may help protect against certain chronic conditions, such as cardiovascular disease and diabetes. 3. High in Fiber Kelly Jones, M.S., RD, CSSD, a registered dietitian and sports nutritionist, points out, 'Plant-based proteins offer different nutrients than animal-based proteins, with fiber being a standout benefit. Like protein, fiber promotes feelings of satiety and better blood sugar responses to meals, but it also supports gut microbiome health.' A half-cup of cooked lentils delivers 8 grams of fiber, which is a big chunk of your daily recommended intake. Since most people aren't eating enough fiber, adding lentils to your diet is an easy way to help reach your fiber goals. Beyond supporting gut health, a high-fiber diet is also linked with lower levels of inflammation. 4. Heart Healthy Eating more lentils is great for your heart—they provide fiber, which supports cardiovascular health, along with other important nutrients like magnesium and potassium. Jones adds, 'A study found that replacing animal protein with just ¼ cup of pulses, like lentils, each day was able to both increase fiber and reduce cholesterol.' The researchers found that replacing protein foods (e.g., animal proteins, soy, nuts) and refined grains throughout the week with 1.5 to 2 cups of beans and legumes would help increase people's intake of iron, fiber, potassium and magnesium while helping lower cholesterol.'Lentils are also high in folate, a B vitamin essential for lowering homocysteine—an amino acid that, when elevated, may contribute to artery damage and increased cardiovascular risk,' shares Brooking. Lentils contain almost half your Daily Value of folate in one serving. 5. Affordable Protein foods can get expensive, and plant-based meat replacements are pricey too. But beans and lentils remain affordable, despite increases in food prices over the past few years. You can find dried or canned lentils for just a couple of dollars, bringing the cost per serving well below $1. That's a pretty good nutrition bang for your buck! 5 Ways to Enjoy Lentils Luckily, lentils are just as versatile as they are nutritious. Lentils come in many varieties including green, brown, red, beluga and French green lentils. They all have slightly different tastes and textures, so experiment to find your favorite. Brooking loves them in salads, soups, and even baked goods, like brownies, to get a flavor, texture and nutrition boost in various dishes. For beginners or people who aren't lentil fans (yet!), Jones recommends starting small, 'mixing lentils with your favorite ground animal proteins or grain dishes to benefit from their nutrients while getting to know their flavor and texture.' You can also try lentils: As a main dish: Many hearty dinners star lentils as a stew or other entree. Adding vegetables, or even another protein, and plenty of flavors makes lentils adaptable and filling in curries and stews. This One-Pot Lentils & Rice with Spinach is a complete meal balanced with carbs, vegetables and protein, and with easy cleanup. Atop a salad: A salad isn't a meal without a protein source—and lentils are an excellent ingredient to add. Throw them on top of your favorite greens or try them in this sweet and savory Roasted Squash & Lentil Kale Salad. Simmered in soup: Lentil soup is a cozy bowl of goodness that's delicious and packed with nutrition. We recommend this One-Pot Lentil & Vegetable Soup with Parmesan the next time you make a pot. Blended in a smoothie: If you're out of protein powder or looking for a more affordable protein boost, try whipping up your smoothie with some lentils. In this Chocolate-Banana Protein Smoothie, their flavor is masked with cocoa powder and sweetness from the banana. Our Expert Take We love lentils for many reasons—they give us protein, fiber, vitamins, minerals and antioxidants, all in a budget-friendly and tasty package. They work in soups, stews and salads and may even surprise you in a lentils top our list of anti-inflammatory plant-proteins, variety is key. 'The best way to consume an anti-inflammatory diet is to focus on including more whole plant foods and fatty fish. Not only lentils and other pulses, but vegetables, fruits, whole grains, nuts and seeds,' encourages Jones. Read the original article on EATINGWELL
ABC News
12-07-2025
- General
- ABC News
Come home to this slow-cooker curry with pumpkin, lentils and coconut
It's a well-known fact that curries get better with age. The spices have time to blend and attune to the task at hand — making the curry taste incredible. This dish draws inspiration from South Asian flavours, with tamarind providing a tangy twist that nods to South-East Asian cuisine. Hearty lentils, creamy coconut, and the sweetness of pumpkin elevate this curry to a league of its own. But the real magic happens at the end, when you make a quick tadka: sizzling ghee infused with garlic, curry leaves, and mustard seeds, finished off with fresh tomatoes for a burst of brightness. Cooking this in a slow cooker is a game-changer. The low, steady heat gives the spices time to meld and the lentils and pumpkin time to soften to perfection. Set it and forget, it's ready when you are.
National Post
30-06-2025
- Business
- National Post
FIRST READING: What Canada did right
First Reading is a Canadian politics newsletter curated by the National Post's own Tristin Hopper. To get an early version sent directly to your inbox, sign up here. Article content MAIN STORY Article content Canada is not doing particularly well at the moment — on everything from per-capita GDP to crime rates to basic affordability we're in a bit of a decline. In fact, the author of this piece wrote a whole book about it: Don't Be Canada. Article content But that isn't to say there isn't still much to be proud of with Canada. While invocations of Canadian greatness usually stick to a few clichéd tropes about snowmobiles, the Canadarm and medicare, Canada's contribution to human progress goes far beyond that. Article content Article content There isn't a lot of glamour in Canadian food production. Prestige produce like avocados or exotic fruits generally come from other places. But it's a different story when it comes to churning out gargantuan quantities of cheap calories. Millions of people around the world will have their stomachs filled today thanks to Canada, and that's been the case for more than a century. Article content Canada is the primary supplier to India of peas of lentils; two of the country's most critical food staples. Canola, one of the world's most ubiquitous cooking oils, has Canada right in the name (it stands for 'Canadian oil low acid'). Article content Article content Canada is now the world's third largest exporter of wheat (behind only Russia and the European Union), and it got that way thanks in part to a Canadian-invented strain of wheat, Marquis, that's been called 'one of the greatest triumphs in Canadian agriculture.' Article content Article content The Royal Canadian Mint will routinely churn out special-edition coins that are unlike anything else on earth. There was that black toonie issued to mourn the death of Queen Elizabeth II. Canada was the first country in the world to have coloured coins in general circulation, and also the first glow-in-the-dark coins. Article content Canada has such a good coin-making reputation, in fact, that the Mint has coin contracts with 80 other countries. If you're travelling in Australia, Argentina or the Philippines, among others, you're likely handling currency that originated in Winnipeg. Article content
New York Times
05-06-2025
- Lifestyle
- New York Times
Let's Lentil
Not included in the job description for 'New York Times Cooking editor' is the responsibility of, essentially, acting as Food Google for the people in your life. (H.R., call me, let's get this in writing.) No one seizes upon this quite like my friend Scaachi. There are the near daily 'What should I make for dinner' texts, followed by more pointed inquiries: 'Does it have to be chunky peanut butter?' (No.) 'What if I can't find hoisin?' (You will.) 'I don't like bagged coleslaw, can I just cut vegetables?' (Yes.) 'Can I skip the shallots they seem fussy?' (Never skip crispy shallots — just buy instead of fry.) A few weeks ago, she texted me Ali Slagle's new-ish recipe for gorgeously green spicy miso lentil soup. 'I don't know what kind of lentils I have but I have so many kinds,' she wrote. 'I have French lentils I think? What are those.' French lentils, or Le Puy lentils, are a type of green lentil, and they are ideal for Ali's soup. Like brown or black lentils (such as Beluga lentils), their skins are intact, so they maintain their shape when cooked. 'Any differences in appearance, texture and taste among these three types of lentils are negligible enough that they can be used interchangeably,' Ali writes in this thorough explainer on all things lentil. 'Use whichever variety is available to you.' Case in point: Naz Deravian's mujadara, a hearty and cost-effective dish of lentils and rice topped with beautifully brown fried onions, calls for green, brown or black lentils. And this summery orzo salad from Ali, filled with raw zucchini, crunchy nuts, pickled pepperoncini peppers, scallions and herbs, takes well to either green or brown lentils. Want all of The Times? Subscribe.
