Food trends are ever-changing. An ingredient that is considered cheap peasant food one day can evolve into a staple of fine dining years later. Lobster was famously considered food for the poor before its reputation shifted and it became the expensive, luxurious shellfish we know today. Lentil soup has experienced a similar trajectory. A plentiful, affordable, dense source of essential nutrients like protein and fiber, lentils have been part of our diet since at least 8000 B.C.E.
Families who need the Supplemental Nutrition Assistance Program (SNAP) have been hearing rumblings about changes to the program's policies since May, when House Republicans first began altering work requirements and ages of eligibility in order to cut funding to the program. But now, amid the government shutdown, parents and children who need SNAP in order to put enough food on the table fear they will go without beginning on Nov. 1.
I love this recipe because it's so versatile. If you're missing artichokes or olives, try sun-dried tomato or capers. No chickpeas? White beans work or double the lentils. You really can't go wrong. The dressing is quick, easy and versatile and you can use it to create your own Mediterranean variations of this salad. Here are a few more reasons to love it:
While the exact level varies depending on the type of lentil, the average cup contains nearly 18 grams of protein - making them the more protein-rich legume compared to chickpeas. In fact, lentils are typically made up of about 25% protein, which is the same composition as lean beef. They're also packed with iron, magnesium, and B vitamins. On top of all of that they contain fiber and, according to a 2017 study, are associated with lowering the risk of heart disease.
