Make-Ahead Cooked Lentils
-
5 Mins
Prep Time
-
15-20 Mins
Cook Time
-
16
Servings
71 Calories
- 0g
Fat
- 16g
Carbs
- 10g
Protein
Constipation
Ingredients
-
3 Cups Brown or Green Lentils, dried
- 9 Cups Chicken Stock
What You’ll Need
-
Colander
-
Measuring Cups
-
Large Stockpot
-
Spoon
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Rinse Lentils In a colander, rinse lentils thoroughly.
3.
Combine Ingredients Place lentils in a large stockpot and add the chicken stock. For vegetarian dishes, vegetable stock may also be used.
4.
Bring to Boil Bring to a boil. Once boiling, reduce heat and simmer, covered, for 15 to 20 minutes, or until tender. Do not overcook the lentils, they will split and become mushy.
5.
Drain & Store When cooked through, promptly drain lentils. Refrigerate within 2 hours. Store in the fridge for up to 2 days, or in the freezer for up to 2 months.
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Lentils are a nutritional powerhouse! They are full of protein and fiber, as well as vitamins and minerals, like potassium, folate, and iron. A half cup of cooked lentils has about 9 grams of fiber, about 32% of your daily fiber needs! Fiber is very helpful for preventing constipation, a common side effect associated with cancer. Fiber is also beneficial for improving gut health.
Fatigue Buster
-
Freeze for Future Use
Place unused, cooked lentils in resealable plastic bags. Lay flat and freeze. Thaw for future recipes within 2 months.
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