Blogging from A to Z Challenge: L is for Lentil
For the first time, I’m participating in the Blogging from A to Z April Challenge! The concept is simple: Each day in April I’ll be blogging on a topic starting with the letter of the day, beginning with A and progressing to Z by the end of the month. Posts will be short and will relate to my chosen theme: my new coming of age story, Rightfully Ours, released April 1.
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L is for Lentils
Yesterday I bypassed “kiss” for “karst,” despite the kisses in Rightfully Ours. Today, I’m going to skip the overly broad “love” for “lentils.” Yes, lentils. The legumes.
I don’t believe I ever tasted a lentil until I was in my twenties, and my husband encouraged me to make lentil soup. I found a recipe in one of his cookbooks and gave it a shot. In fact, it earned a regular spot in our menu and has a tiny place in Rightfully Ours when Rachel makes a pot for her family’s dinner.
Lentil are easy to work with. They’re nutritional. They’re available year round. Apparently, they’re a leading source of molybdenum, whatever that is.
Fun , you say? Here you go:
They’ve been consumed since prehistoric times.
They’re mentioned in the Bible as the item Jacob traded to Esau for his birthright.
They grow in pods that contain one or two lentil seeds.
One cup of cooked lentils gives you 330 percent of the daily recommended value of molybdenum. (Still no idea what it is. I think it makes an appearance on the periodic table of elements.)
You can grow your own. Take a look.
Have you grown, cooked with or eaten lentils?
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