To extend the amount of your ground meat without sacrificing taste or texture.
Adds vegetable protein along with calcium, carbohydrates- energy, phosphorous, iron,
B vitamins and fiber.
Lentils have a neutral flavor base and absorb seasonings well.
Use 1/4- 1/2 c. cooked French green or brown lentils per pound of ground meat.
Green & brown lentils retain their shape after cooking and don't end up mushy.
Work well in warm salads, casseroles, stuffing and anything you want to add a bit of protein to.
Add lentils to a pot and cover with about 3x more water than lentils.
Bring to a boil and reduce to a low simmer until softened.
Drain if excess water exists.
I use these in ground Italian and Taco meat. Sometimes as taco "meat" by themselves.
Red split and yellow lentils are great for thickening dishes such as soup and casseroles.
These form a rich puree once cooked and have a milder flavor than darker lentils.
15-20 minutes to cook.
No need to pre-soak lentils which saves time.
I add cooked red or yellow lentils to burgers instead of bread crumbs to hold together along with an egg for binding.
Store in a well sealed container in a cool, dry place.
Can be stored indefinitely but best within a year after purchasing.
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