Montana is the top producer of lentils in the United States, producing almost 40% of the lentils grown in the country, and this month the focus is on lentils for the Montana Harvest of the Month. Lentils, which were one of the first crops cultivated by humans, are highly nutritious, an excellent source of fiber, and a good source of potassium, magnesium, protein, iron, and vitamin B6. They are one of the best all-natural meat substitute foods.
There are many varieties of lentils, each one having its own unique characteristics including texture, flavor, and color. Select the variety of lentils according to the desired use. Green lentils are larger and very versatile, being suitable for soups, salads, or baked goods as a puree. Golden and red lentils cook quickly and lose their shape, making them great for adding to sauces, to thicken soups, to mashed potatoes, and to baked goods as a puree. Pardina, Black Beluga, and French green lentils are smaller and round, hold their shape, and are great sprouted and/or served in soups or salads. Information is from the Lentils Food Fact Sheet developed by MSU Extension.
Lentil Squash Hummus
(Makes 4 cups)
2 tablespoons lemon juice
2 tablespoons tahini
1-3 cloves garlic (to your taste)
¾ teaspoon salt
1 (15 oz.) can garbanzo beans, drained
1 cup cooked lentils
1 tablespoon extra-virgin olive oil
1½ cups cooked pumpkin or winter squash
1 teaspoon cumin
Optional spices: dash of paprika or black pepper
While using tahini is preferred for flavor and texture, additional garbanzo beans or lentils can be substituted.
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans, lentils, and olive oil; pulse until smooth. Add squash, cumin, and spices. Process until well blended. If hummus is too thick, add 2 tablespoons of water or an additional tablespoon of olive oil. Transfer hummus to a covered container and refrigerate at least 2 hours before serving. Store in airtight container in refrigerator.
