Lentils  are an economical nutritious healthy food.  Lentils are a good source of protein for vegetarians.

Lentils are good sources of vegetable protein, A and B vitamnins and calcium.
There is no need to soak them before cooking, and unlike dried beans, lentils become tender in about half an hour.

Dried lentils are available year round and can be stored at room temperature, tightly covered, for six to eight months. 

Red, green, brown or yellow  lentils can be used interchangeably  in cooking. 

Here is a great recipe for lentil stew.

Lentil Vegetable Stew

3 cups water
8 ounces dried lentils [about 1 1/4 cups]
2 medium potatoes, cut into 1 inch cubes
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, finely chopped
1 Tbsp. finely snipped parsley
1 Tbsp. instant beef  bouillon
1 tsp. salt
1 tsp. ground cumin
2 medium zucchini, cut into 1/2 inch slices
lemon wedges

Heat water and lentils to boiling in Dutch oven, reduce heat.  Cover and cook until lentils are almost tender, about 30 minutes. 

Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.  Cover and cook until potatoes are tender, about 20 minutes.

Stir in zucchini, cover and cook until zucchini is tender, 10 to 15 minutes.  Serve with lemon wedges.

Serves 4 or 5.

Lentils are among the most ancient of foods. They are economical and nutritious.
Lentils are good sources of vegetable protein, A and B vitamnins and calcium.
There is no need to soak them before cooking, and unlike dried beans, lentils become tender in about half an hour.

Dried lentils are available year round and can be stored at room temperature, tightly covered, for six to eight months. 

Red, green, brown or yellow  lentils can be used interchangeably  in cooking.  Here is a great recipe for lentil soup.

Lentil Soup with Spinach Recipe

2 medium onions, sliced
1 clove garlic, finely chopped
2 tablespoons olive or vegetable oil
3 cups water
8 ounces dried lentils [about 1 1/4 cups]
1 teaspoon salt
10 ounces spinach, chopped [4 cups]  Fresh or frozen spinach can be used.
1 teaspoon grated lemon peel
2 teaspoon lemon juice

Cook and stir onions and garlic in oil in 3-quart saucepan over medium heat until onions are tender.
Stir in water, lentils and salt.  Heat to boiling and reduce heat. Cover and simmer 1 hour.
Stir in spinach, lemon peel and lemon juice.  Cover and simmer until spinach is tender, about
5 minutes.

Makes 4 servings [about 1 1/4 cups each]