Lentils are a great source of protein and carbohydrates. A half cup of lentils contains only 115
calories, 0.5 grams of fat, and 9 grams of protein. Green lentils are best for cooking as they
retain their firm shape. Red lentils will get a bit mushy after being cooked, so those are best for
making “meatloaf” or protein-packed pancakes. They do take a while to cook, so I prefer to make
a large batch of lentils for lunch to last me throughout the week.
Slow Cooked Power Lentils:
2 cups carrots, chopped
6 stalks celery, chopped
1 whole onion, chopped
4 cloves garlic, diced
2 cups dried lentils
4 cups water
1/2 block tofu, cut into cubes
4 cups spinach
Salt/pepper to taste
Set your slow cooker to 3.5 hours on high. Rinse your lentils and chop your veggies. Place the first six ingredients in the slow cooker and cook on high heat for 3 hours. At the 3 hour mark, add your tofu and spinach. Cook for the remaining 30 minutes and season to taste.