For the first time, I’m participating in the Blogging from A to Z April Challenge! The concept is simple: Each day in April I’ll be blogging on a topic starting with the letter of the day, beginning with A and progressing to Z by the end of the month. Posts will be short and will relate to my chosen theme: my new coming of age story, Rightfully Ours, released April 1.
L is for Lentils
Yesterday I bypassed “kiss” for “karst,” despite the kisses in Rightfully Ours. Today, I’m going to skip the overly broad “love” for “lentils.” Yes, lentils. The legumes.
I don’t believe I ever tasted a lentil until I was in my twenties, and my husband encouraged me to make lentil soup. I found a recipe in one of his cookbooks and gave it a shot. In fact, it earned a regular spot in our menu and has a tiny place in Rightfully Ours when Rachel makes a pot for her family’s dinner.
Lentil are easy to work with. They’re nutritional. They’re available year round. Apparently, they’re a leading source of molybdenum, whatever that is.
Fun facts about lentils, you say? Here you go:
- They’ve been consumed since prehistoric times.
- They’re mentioned in the Bible as the item Jacob traded to Esau for his birthright.
- They grow in pods that contain one or two lentil seeds.
- One cup of cooked lentils gives you 330 percent of the daily recommended value of molybdenum. (Still no idea what it is. I think it makes an appearance on the periodic table of elements.)
- You can grow your own. Take a look.
Have you grown, cooked with or eaten lentils?