Lentils pack about 9 grams of protein per boiled half-cup, along with complex carbs and fibre that help keep your energy steady. Lindsay Malone, a registered dietician and instructor of nutrition at Case Western Reserve University, suggests using them in soups, salads, or veggie burgers.
‘They’re rich in iron, folate and magnesium, making them a nutritious, affordable plant-based option,’ says Malone. ‘Plus, lentils are also usually easy on the digestive system. If you are someone who tends to get gassy with beans, try cooking them in a pressure cooker to improve digestibility.’