Give these little guys a chance and their versatility will surprise you

Plant protein superstars, lentils are high in protein, fibre, and complex carbohydrates, while being low in fat and calories. Be inspired and think outside the box and try these quick and easy ideas using colurful lentils.

Lentil walnut tacos

When combined with a whole grain, lentils provide the same quality protein as meat. Lentils are good source of protein and a single serving of cooked lentils provides about 12 grams of protein. With such high protein content, you’ll be fuelled up all day long. With this in mind, we suggest giving lentil tacos a go and ditching the meat for a night or two. Take a simple taco recipe (either chicken, beef or fish) and substitute the meat portion for lentils instead. It’s a healthy and tasty way of enjoying a popular meal with a vegan or vegetarian twist.

Numerous health organisations recommend eating pulses including lentils on a regular basis. Canada’s Food Guide recommends getting protein from sources such as lentils on a regular basis will reduce the amount of saturated fat intake.

Spiced lentils

Not only reserved for savoury dishes, try using lentils in sweet dishes. Lentils can also help to lower cholesterol so if you can combine a few sweet flavours, then you’ll have yourself a healthy dessert or breakfast. The Heart and Stroke Foundation recommends a heart-healthy diet with foods that are high in fibre and soluble fibre to help lower cholesterol. Lentils are an excellent source of fibre with just 100g of green lentils packing 20g of fibre – making up 80% of your daily needs. Combine 100g of spilt red lentils with a teaspoon of ground ginger, ground cinnamon and ground cardamom. Cover with 560ml of coconut milk and bring to the boil. Stir in honey for extra sweetness and cover tightly with a lid.

Reduce the heat and simmer for 5-7 minutes or until the lentils are tender. Stir often and season with a touch of salt at the end. Add dried or fresh fruit, toasted nuts, or seeds to enhance the texture and flavour of this dish, or stir into prepared oatmeal for a fibre and protein boost at breakfast. You could also chill and blend into your favourite morning smoothie, or cool, puree, and add to baked goods. The options are endless.

Lemon lentil soup

They may be a great source of key minerals and nutrients including potassium, folate, iron, and manganese, but let’s be honest, we’ve all looked at a bag of raw lentils and wondered just how to jazz them up a little. Our advice is to cook them in batches at the weekend and then use them throughout the week. Now is the perfect time to fall back into food prep with the temperatures so enjoyable and everyone out more. It’s a time to be efficient in order to spend as little time in the kitchen as possible. Take a large pot, sort through a batch of about 500g green lentils for any hard debris or rocks. Pour over a litre of water and throw in a bay leaf.

Bring everything to the boil, cover the pot slightly, leaving the lid ajar, and simmer gently for 25-30 minutes. Your lentils are ready when the water is fully absorbed and the lentils are tender to the bite. Lentils work wonderfully in soups and salads and we love the flavours of lemon and lentil. Try adding coconut cream to thicken the base and add dill to taste.