Lentils for Lent

Today is Ash Wednesday, which begins the religious season of Lent. For those who observe the Lenten Season, there are Lenten fasts, which include abstaining from eating meat on Ash Wednesday and all Fridays of Lent. There are many meat-free meal options. Today, I’ll discuss ways to include the fiber-packed, wallet-friendly legume, the lentil.

Because lentils are small, they take less time to cook than the typical dried bean and do not need to be soaked ahead of cooking time. Today, I’m stuffing bell peppers with a brown rice, brown lentil, onion, tomato and celery mixture. These recipes are abundantly available on-line. Better Homes & Gardens has a slow-cooker version. (bhg.com). Cheese can also be added to this recipe as seen in Food.com’s version.

Historically, lentils likely originated in the Near East, and quickly spread to Egypt, central and southern Europe then to the Mediterranean and elsewhere. It is probably the oldest grain legume to be domesticated. (www.hort.purdue.edu). Lentils have provided nutritious filling for our ancestors since pre-historic times. The lentil is mentioned several times in the Bible. Notably, in Genesis, Esau gives up his birthright to Jacob for bread and lentil stew. (Genesis 25:34).

Currently, the lentil is being used in various forms and can be found in your local grocer as the main ingredient in pastas, chips and snack crisps. Growing up, my mom would serve cooked, well-seasoned lentils over pasta for a quick, economic meal with an Italian flair called Pasta e Lenticchie (Pasta with Lentils).

Lentils are a nutritious and versatile, meat-free meal option to explore. I wish you a Lenten season of renewal. “I tell you, now is the time of God’s favor, now is the day of salvation.” 2 Corinthians 6:2. Until next time, eat insightfully, my friend.