"Though I already knew the basics of lentil cookery, I knew very little about how to actually make them delicious, so I was excited to sink my teeth into this assignment. And as I reached the finish line, having tested and tasted recipes that drew on a range of culinary traditions, two surprising things happened: One, I fell in love with lentils, having finally been initiated into the secrets to infusing this ancient, spirited legume with immense flavor."
"This is cattle country, after all, a meat-eating nation. Just look at our newly unveiled upside-down food pyramid, where our brain-wormed secretary of health and human services, Robert F. Kennedy Jr., has declared protein and saturated fat our saviors. "We are ending the war on protein," proclaimed the White House. Of course, anybody with eyes can see that, as with Christmas, there is no war on protein. If anything, we're awash in a swirling protein vortex."
Testing and rating six popular online lentil recipes revealed practical techniques for infusing extensive flavor into lentils and transformed their appeal. Many people treat lentils as a bland, seasonal health afterthought rather than a versatile protein source. U.S. dietary culture remains meat-centric, reinforced by a newly presented upside-down food pyramid that promotes protein and saturated fat, and by political rhetoric claiming an end to a supposed 'war on protein.' The national discourse favors beef and dairy, creating a perception that plant-based proteins are less valued. Lentils provide about 12 grams of protein per ½ cup and offer a flavorful, nutrient-dense alternative.
Read at Slate Magazine
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