How to pronounce “lentil” in English

Lentils, yeah, here?

lentils for example I was surprised at how many different types of lentils were in this um Food Market in Guatemala City

Lentils are cooking.

Lentils. I'll explain alternatives to lentils, too.

Lentils, there's some property in lentils that is just, it's a force multiplier for fat loss. I have my speculations, but lentils

So lentils have a natural meatiness to them if you pair them with certain ingredients.

The lentils I'm using-- I'm using green lentils.

So lentils offer more than a third of the recommended intake of fiber in a half cup portion.

It's wonderful in lentil stew and a chicken curry.

So the longer a lentil is stored, the cooking time will change.

We are lentil ready.

This is a red lentil curry that I'm going to make.

I work with lentil farmers.

And he decided that lentil stains would always be on his white shirts.

soup loaded with sodium lentil stew and hippie food quesadillas potato chips

I think vegetables and lentils and things like that are extraordinarily delicious.

And I use red lentils and walnuts.

So things like lentils, and beans, and chickpeas, and giant beans, all of those things are very basic.

and dill or with lentils or with all kinds-- all that jeweled rice that is amazing.

I'd eat lentils and hummus, vegan foods, and I wouldn't say a word to anyone.

And we can eat lentils together and talk about animals, you know, climate protection and all these vegan subjects of conversation, the only things we

And then the lentils are also done, magically.

It just contains lentils, tofu, and greens.

And we're frying lentils on top for crunch, and then we're taking sumac from New Jersey-- not poisonous-- and we're blooming it

Also a cup of lentils has potassium comparable to a banana-- potassium important for electrolyte and fluid balance as well as muscle and cardiac function.

Because these lentils-- brown or green lentils are the lentils that you want to work with.

All those other colored lentils are real pretty, but they turn to mush.

So that's Lentils 101.

This is lentils that have been cooked in water for about 20 minutes.

and legumes and lentils and all those wonderful things has become much more appreciated, looked to,

So I do recommend lentils and other legumes and beans for the simple reason, among others, that if people are only consuming leafy vegetables or steamed vegetables and protein, they're

So if I made a lentil and rice porridge or avocado and lentils, I would add turmeric.

Or even if you're doing lentil and mushroom tacos, it adds that sort of spiced depth and complexity.

Or a little bit of lentil underneath, or even, like, a nice turmeric rice, you know?

One thing to remember when you cook lentils, the cooking time changes depending on the age of the lentil.

And so he created these lentil-based spoons and things that people could actually eat with.

such as soup mixes and lentil soup, pea soup, things like that, or oatmeal, that we can then add with hot water

I get two scoops of lentil salad and a thick pink stripe of fish, seven sturdy green lines of asparagus, and a single chocolate chip cookie

some oh I love the Mediterranean lentil and couscous salad I could eat that

And so when you combine lentils with walnuts with some red wine, some tomato paste, all of these ingredients give you this deeply savory, almost meaty-like feeling.

And then you might add your lentils and your walnuts.

So we really are learning that lentils and beans and legumes are these kind of longevity superfoods.

So I'm going to boil the lentils till they're tender.

Sometimes I don't use all the lentils that are in my house and I forget about them, which is a horrible thing

Another thing to do with lentils and beans is if you add a bit of baking soda.

The most important thing about lentils is-- don't overcook them.

So basically all you do when the lentils are cooked is you strain them out, pull out the bay leaf, pull out the garlic, and then lie them out on a sheet tray

And you'll watch me taste the lentils before I add the veggies back in just to kind of see where we are on the flavors.

Why am I so excited about lentils?