White Lentils and Mushrooms
White lentils are not so easy to find but you can replace them with rice, pasta or any other grain for this dish. I first had white lentils in Colombia on a hike, and they were mashed and tasted like potatoes but with lentil bits. They were so delicious and I made sure to find them when I returned to the states. Whole Foods has them but you can buy them online cheaper. Every color lentils are such a great staple food. If you haven’t got big bags of lentils in your cabinets yet then go get some, and cook them often. Learn how to sprout them here.
Lentils are loaded with iron, protein, fiber, amino acids, and a full profile of vitamins and minerals. A true powerhouse legume that is low in calories, versatile, and tastes great. Some of the vital nutrients include high levels of molybdenum, folate, copper, phosphorus, manganese, iron, B1, pantothenic acid, zinc, B6, and potassium. Deficiencies of these vitamins and minerals can lead to heart conditions, nervous system issues, poor hair, skin, and nails, brain fog, low energy, etc. Soaking them overnight before cooking helps with nutrient absorption, as well as with all legumes.
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