While brown rice provides a respectable 2-3 grams of protein per half-cup, lentils are one of the highest-protein plant-based ...

Unlike their green, brown and red counterparts, black lentils remain firm when cooked, which makes them a great addition to salads. This colorful black lentil salad is hearty and leafy. It’s ...

Medically reviewed by Kayla Girgen, RD Beans and lentils are seeds found in pods. They come in many varieties, including black beans, pinto beans, kidney beans, green lentils, red lentils, and black ...

1. Lentils Fiber: 7.8 grams Protein: 9 grams Serving size: 1/2 cup Lentils are green, red, black, and orange legumes, or “pulses,” typically used in soups, Lebanese mujadara, and Indian dal.

Partially cover the pan and simmer until the lentils are tender but firm, about 25 minutes. Drain the lentils and rinse under cold water to cool. Transfer to a large bowl. 2.

3 cups cooked black lentils (from two 15-ounce cans), drained and rinsed (see Note) 1½ cups (6 ounces) shredded part-skim mozzarella cheese 1½ cups (5 ounces) finely grated Parmesan cheese ...

1 Side Dish White Bean Salad This White Bean Salad is a simple, go-to summer side dish with garlic, parsely and onions. (Recipe Credit: Adrianna Adarme of Fresh Tastes).

Bring 4 garlic cloves, thinly sliced, ½ cup black beluga lentils, rinsed, 3 Tbsp. soy sauce, and 2 cups water to a simmer in a medium saucepan over medium heat.

Stir in lentils, add stock or water and bring to a boil. Then turn heat to low, cover and simmer lentils for 20 minutes, stirring occasionally until they are tender and falling apart. I find that when ...

Ingredients: 1 cup black lentil, dried 1/2 cup chickpeas, canned, and drained 1 tablespoon oil 1 large onion, minced 2 inch pieces ginger, finely minced 4 garlic clove, finely minced ...