Lentils, schmentils

We interrupt this program to bring you some late breaking news!
Yeah, sure, the economy is in the tank, it's still winter and will be for weeks to come, you need a vacation (don't we all), and the air in the house is so dry you wake up at 3 a.m. with your tongue stuck to the roof of your mouth. I feel your pain - sort of, in a purely figurative way.

Never mind all that. As I have you a "captive audience", as it were, there is a rather serious matter we haven't discussed lately.

Yup, you got it - lentils. Lentils are mighty serious.

Stop me if you've heard this one before, but you'd have to say that lentils are really understated and underrated, besides being under appreciated. They're like the Clark Kents of the group of foods known as legumes - that is various dried peas and beans.

Check out http://www.agr.gc.ca/, if you don't believe me. It's a link to the website of Agriculture and Agri-Food Canada. Your tax dollars at work, folksies - use 'em or lose 'em.

Just between us - here's the low down on the lowly lentil… we're gonna learn youse on legumes.

Benefits:
1. Cheap – two kilograms of these babies will set you back less than $5.00 and you’ve got enough lentils to keep you in hog heaven for quite a while. And remember – no waste – it’s all edible.

2. Abundant – home grown in Canada. Available throughout the year. Often grown in crop rotation with spring or durum wheat. Encourage our Canadian farmers – buy Canadian lentils.

3. Nutritional powerhouse – high in fibre, low in fat, low G.I. (glycemic index) and cholesterol free. They are high in protein, B vitamins, and minerals, low in sodium and an excellent source of complex carbohydrates and vegetable protein. No additives – no chemicals. Worldwide lentils are considered to be a nutrient dense food.

4. Easy, quick to prepare – no peeling, mashing, or cut fingers. Just pick through for small stones, rinse under cold, running water and cook.

5. Versatile – toss a handful into soups and stews or replace a ¼ cup of flour in a bread, muffin or pancake recipe for an added protein and fibre boost. Lentils easily absorb flavours used in cooking. Pre-cook lentils by placing in already boiling water (easier to digest than starting in cold water). Turn down heat, cover and cook for 20 (green) - 30 (red, brown) minutes, then use in salads or add to vegetable side dishes..

6.Convenient to store – choose dried over canned. Less packaging, sodium.

7. Extensive health benefits – studies show lentils may be of some help in the prevention of cardiovascular disease, Type II Diabetes, hypoglycemia and weight control. There are established health benefits for osteoporosis, the nervous and immune systems and the teeth. Excellent plant protein source for vegetarians. Further, lentil flour is gluten free so it is especially useful to people with Celiac Disease or Crohn’s. (Tip: To make flour, grind dried lentils quickly and easily in your blender.) Lentils are a wonderful source of the B vitamin folate – helpful in protecting against colon and cervical cancer.

8. Excellent source of phytochemicals – which have an antioxidant effect on several cancers, hypertension and cardiovascular disease.

Always remember to drink lots of water when adding new sources of fibre.

We'll now return you to your regular programing...local blackouts apply. Please retrieve your hat and coat at the back of the hall. Don't forget to tip your waitress and that nice bartender on your way out. Everybody's gotta eat, you know.

Gee, I wonder if they've heard about lentils.

Oh, and taxes are extra.