Just in case you weren’t aware, there is such a thing as the National Lentil Festival. It’s kind of like Mardis Gras. But for beans.

Have you ever?

The truth is, there’s plenty to celebrate about lentils. Lentils are a great source of protein, fiber and iron and they are wonderful for pregnant moms – one cup of lentils provides 90% of the recommended daily allowance of baby brain boosting folic acid. Here is a great recipe for lentil chowder from the famous Candle Café that I love. (It’s delish and you can rock the crock, so it’s eeeeeeeasy.)


1 cup brown, green or red lentils, rinsed

1 medium onion, coarsely chopped

1 medium potato, peeled and coarsely chopped

1 medium butternut squash, peeled, seeded, and coarsely chopped

1 celery stalk, coarsely chopped

1 carrot, peeled and coarsely chopped

1 tomato, seeded and diced

1 ½ tablespoons tomato paste

2 teaspoons dried thyme freshly ground black pepper

1. In a large soup pot, combine the lentils, 4 cups of water, the onion, potato, squash, celery, carrot, tomato, tomato paste, thyme and pepper to taste. Slowly bring to a boil, reduce the heat, and simmer for about 1 ½ hours over very low heat, stirring occasionally.

2. Taste, adjust the seasoning, serve and enjoy!

NOTE: If you are using a Crock-Pot cook for around 3 hours over high heat.


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