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Cooked lentils, black rice and quinoa

Protein per serving 15 – 20 grams

I soak the lentils first since they require the longest cooking time. How long should they or legumes be soaked for? I have heard overnight, 24 hours or a couple days! I have shortened my soaking time from 24 hours and changing the water every 12 hours, to 2 hours and changing the water after an hour and rinsing before transferring to the pot.

From what I witness with almonds in a clear glass of water, I switched to 2 hours as a maximum for soaking any legume. The water in the glass was getting cloudy after a couple hours, and this water being stagnant; it dawned on me that mold could be growing in it. Mold is always around us, especially in the air and when the conditions are ideal, that’s when we will see it growing. But why soak almonds or lentils? Soaking almonds make them softer to eat and with lentils, they will soften too; but also phytic acid released. Phytic acid has been known to remove minerals from our bones. And of course, soaking decreases the chances of gas, bloating and other digestive problems.

Lentils soaking
Lentils soaking
Black rice soaking
Quinoa soaking

In the pot with the lentils, I add spices, sea salt and water to a level of  2” from the top and bring to a simmer. Next, I soak the black rice, rinse after an hour and add to the pot with the lentils. Then I soak the quinoa, rinse and add to the same pot after 30 minutes and let simmer for another 25 to 30 minutes.

This recipe is not only healthy and high in protein, it is very satisfying too!


Organic Lentils 1 lb.

Organic Black Rice 1 lb.

Organic Quinoa 1 lb.

Sea Salt 2 tablespoons

Curry powder 1 teaspoon

Turmeric powder 1 teaspoon

Garlic granules 1 teaspoon

Onion granules 2 teaspoons

More recipes are available in Breaking Branches and Enjoying Backyard Living,book.

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