Saskatchewan is Canada’s leading producer of lentils, and only 10% of these are eaten in Canada. Local lentil producers would like to see more used domestically, and they have lots of reasons: lentils are high in fibre so great for your guts, super-low glycemic index so are good for blood sugar and insulin levels, tend to lower blood-pressue and cholesterol, are gluten free and high in iron and zinc, which lots of vegetarians lack.Â They make a great protein source when combined with rice, wheat, or other grains.
I already like lentils and some of my favourite winter dinners contain lentils, but the folks at lentils.ca really go to town with their recipes:Â lentil brownies and pina colada cream pie?Â I am just not sure.
Here is my current favourite lentil recipe, borrowed from Elizabeth and perfected by Graham.
Green lentil cardamom curry
- 1 big Onion, chopped (or 2 small ones)
- 4 cloves Garlic
- 2 t grated Ginger
- 2 teaspoon coriander seeds, crushed
- 2 teaspoon ground cumin
- 4-5 cardamon pods
- Shakes of cinnamon and cayenne to taste.
- 2 cups dry du puy lentils (these french green ones cook the fastest)
- 3-4 cups water
- 1 can coconut milk
In large pot, SautÃ© onions with spices, ginger, garlic.Â Add lentils and water, cook 15min or so until the lentils are cooked. Add coconut milk at the end.Â Â Reduce heat to medium low.Â This one is better the next day because the flavour comes out.Â Serve over your favorite variety of rice.