When the Environmental Working Group this week released its Meat Eaters Guide to Climate Change and Health, much was made of the heavy-emissions end of the spectrum, where beef and cheese land, owing to the greenhouse emissions from cows (starting with the pesticides and fertilizers used to grow their feed, and ending with their gassy stomachs). But on the lighter side of the spectrum, you'll find the humble lentil.
Sure, chicken may be the best meat, but no protein-rich food is as light on the environment as lentils, according to the Environmental Work Group's analysis of greenhouse gas emissions from food production and distribution.
Lentils are a superfoods, not only high in protein but also fiber and a variety of other nutrients; it's one of the top 10 sources of iron. And they're virtually fat-free.
Even know lentils are among the oldest cultivated crops in the world, they may take a little getting-to-know. Typically sold dry (canned lentils may have BPA, like any other canned food), the most common types of lentils are green or brown, but they come in a rainbow of colors, from yellow, orange and red to black. The most common types tend to retain their shape after cooking, while those colorful varieties are more likely to turn to a mush reminiscent of a zesty Indian dal.
Fortunately, among legumes, lentils are among the most versatile and easy to work with. Unlike other beans that need to be soaked overnight, lentils can be prepared in as little as 20 minutes. Boil three cups of water per cup of lentils while you separate and rinse the dry beans. Add the lentils to the boiling water and allow the pot to return to a simmer before covering and letting cook for 20-30 minutes, until they're tender.
Try some lentils in one of these great recipes:
> Baked Lentils with Pickled Carrots and Onions
> Indian Lentil-Vegetable Stew
> Wild Rice and Lentil Dumplings in Tomato Sauce
> Curried Sweet Potato and Lentil Soup (pictured)
