Our Lentil Poem

One serving of lentils has protein galore,
nearly half a serving of pork or more.

Fiber, potassium, and folate they possess,
Iron and manganese for a vibrant zest.

In recipes, they bring a fabulous touch,
Bulk up meat mixtures, oh so much!

In baked goods, add lentil puree with delight,
Boosting nutrients, making taste buds ignite.

With roots that reach deep, they anchor the soil,
Preventing erosion and troubles that foil.

And oh, the nitrogen they bring to the ground,
Fixing it in the soil, all around.

Lentils save money, help the planet too,
A win-win situation, for me and you.

Curated lentil facts

• Lentils are edible seeds and are part of the legume family. They are considered a protein and a vegetable.

• Lentils are nutritional powerhouses: cholesterol-free, sodium-free, low in fat, and loaded with protein, fiber, potassium, folate, iron, manganese, and complex carbohydrates. One serving boasts nearly half as much protein as a serving of pork.

• Naturally gluten-free, they have an exceptionally low glycemic index.

• Lentils do not need to be soaked before cooking. Simply rinse, and then bring lentils and water to a boil, and simmer for 20 to 30 minutes.

• Lentils are cheap: about $0.07 per serving!

• Dry lentils have a shelf-life of over a year, and cooked lentils can be frozen for up to three months or stored in the refrigerator for a week.

• Meat reduction and replacement: Reduce the meat mixture in a recipe such as for chilis, stews, taco and pepper fillings, and replace that amount with lentils to add more bulk and nutrients.

• Boost the nutrient content in baked goods by adding lentil purée, or drastically lower the cost per serving in things like a lasagna recipe by replacing half the ground beef or pork with lentils, without negatively impacting flavor or texture.