Add to dishes you already serve that include legumes such as chili,baked beans, casseroles and stir ry. Lentils are an easy substituteor rice or pasta.Add to canned soups and stews or more protein, low-at, high fber,cold-weather comort ood.Incorporate into existing Mexican entrees, such as corn salsa, bean andcheese burritos, tacos and super nachos.Add to meatloa, spaghetti sauce, lasagna and sloppy joes.Hummus made rom chickpeas is packed with nutrition and a greataddition to any salad bar.
to help incorporate pulses intoyour school lunch programs!
TP 5 TP
• Remove any small stones, then place instrainer and rinse with water. You do notneed to soak lentils.• For every cup o lentils, add 2.5 cups ounsalted water. Heat water to boiling,then simmer lentils or 15 to 20 minutes.
yield: 1 cup letils + 2.5 cups water= bout 2.5 cups of cooked letilsKnG MHD
• Traditional slow soak: Cover 1 pound o dry peaswith 10 cups o water and rerigerate 6 to 8 hoursor overnight.• Hot soak: Bring 10 cups o water to a boil in asauce pot, add 1 pound dry peas and returnto boil. Allow to stand at room temperature or2 to 3 hours.• Quick soak: Bring 10 cups o water to a boil,then add 1 pound o dry peas. Boil 2 to 3minutes. Allow to stand at room temperatureor 1 hour.