Lentils are the easiest legumes to cook out there, they don’t need overnight soaking, are no-fuss to prep, and are flavor packets just waiting for you to start experimenting!
Some of the best sources of protein and soluble fibers out there, lentils are easily one of the healthiest ways to eat in volume AND for satiety – which is what we need to lose 30, 50, or 100 lbs without feeling hungry!
And since healthy cooking need not be bland, I have also packed in a whole bunch of herbs, and some truffle oil because…I really, really like truffle and it gives lentils a whole new spin.
One of the best parts about making lentils is that it’s the kind of food you can make in large batches and store in the fridge, and then I put in containers to bring lunch to work every day!
Here’s how you make truffle lentils with rosemary and thyme:
I love making a batch of these truffle lentils over the weekend and storing it in the fridge for later use. This recipe makes 3 servings of truffle lentils and is great with bread, pasta, or risotto!
In fact, I often use some of my leftover lentils and make them into a risotto (I’ll share the recipe next week).
Write down this idea because it simplifies weeknight cooking. All you got to do is use the lentils you’ve already made and add them into a risotto.
In the meantime, give this a try and let me know how you liked it!
This recipe was first posted in the Reloaded membership program for people who want to lose at least 20 pounds or more. If you want to lose more than 20 lbs like a Badass, get started here.