Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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Although high in nutritional content, lentils lack some of the essential amino acids, so they are not a complete protein. They have been widely eaten in the Far East, India, the Middle East and North Africa for thousands of years, but since World War II they have become one of the most popular legumes in Europe and the US. I enjoy the versatility of lentils; they make good soups, salads, pâtés or casseroles, and do not need much preparation. I find a ten-minute soak is ideal as it allows them to absorb some water and thus cuts down on cooking time.