Here are the top 10 protein sources based on grams of protein per dollar they cost. So, I’m going to run through these quickly cuz it’s number one I really want to talk about and give you a simple way you can add it into your diet. Reminderor, this is protein per dollar. Cool. Cool. Canned tuna, oats, tofu, turkey breast, peanut butter, chicken breast, dried chickpeas, dried black beans, dried into beans, which leaves number one, lentils. Here’s what you’re going to do. Take your red lentils. Yes, for this they have to be red. And also, yes, I did wash them. Then add some water. I’m not really measuring cuz we’re going to microwave this until it’s cooked. And then drain the rest. That’s why I put a plate under it. Now all you’re going to do is put them in a blender cup. Definitely made more than I needed to. And add some. My mic fell. Pasta sauce. H. And now you got a pasta sauce that has added protein and fiber. I went a little hard with the lentils. Maybe start off with like a/4 cup, especially if you’re not used to that much fiber. at 10.
In Pasta
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So. Should i be scared of mercury or not?
Shoutout to lentil soup. Also I’ll point out to all the gym rats that basically none of those are meat.
I found this out on my own a little while ago, and I was telling a lot of people that you really don't taste the lentils when you added it to pasta sauce! Glad to see other people are a little crazy like myself lol
I love when you include microwaveable recipes! I am not the greatest cook right now so I need all the help I can get while I learn
I prefer to use black ones and don't blend it. Taste really good
I add red lentils to rice when I cook it in the rice cooker. By the time the rice is cooked, the lentils have completely dissolved. It's a great way to add secret protein when someone has said that they can't stand lentils.
Hmmm- I’ll try it with my home made pasta sauce!
Cool to micro if you are going to puree. Will add to my pureed, cooked grape tomatoes, garlic, onion, peppers & spices. Great sauce for lots of things.
I make some nondescript, high-protein pasta based on this concept on most weeks, and I think I perfected it:
for 2 portions:
-400g (small can) of good tomatoes
-80g of dry red lentils
-200g (one big ball) of light mozzarella (or the normal kind, no biggie)
-160g of whole wheat pasta (penne is probably the optimal choice, but I have it with spaghetti sometimes)
-20g of olive oil (or butter, or 50/50 of both)
-1 large yellow or white onion (imo red gives better color bur it's not sweet enough)
-like 10g of garlic (or more, it's your house)
-salt, pepper, thyme and chilli flakes (I use gochugaru cause they come in big bags and I think it actually benefits the taste)
tools: knife, cutting board, 2 pots, wooden spoon, immersion blender (garlic press optional)
instructions:
1. measure and wash your lentils, you can soak them beforehand but drain them after
2. chop the onion into a rough dice, press or finely chop the garlic
3. heat up a saucer (or a pot with tall sides) with your fat(s)
4. sweat your onion on medium-low for 3 minutes
5.crank the heat to medium and add the lentils
6. toast until well… toasty, then put the garlic in just for like 20 seconds
7. deglaze with the tomatoes, then cook them down until dry – this step is to just caramelise the tomatoes a little (for my keen Hindi friends, yes I'm borrowing many of your techniques for this, s/o for making good food)
8. re-add water to the now caramelised tomato mixture (you can just refill that tomato can with water to wash it AND get your money's worth!)
9. simmer for like 10 minutes or until the lentils are soft
10. meanwhile, fill a pot appropriate for your pasta shape/amount with water, boil it for the amount of time specified in the packaging
11. blend the sauce with an immersion blender (I like it fully smooth, but you may not even want to blend it and that's okay)
12. if it doesn't blend easily, either your pot is too wide, making your blender not fully submerged, or it's too thick – add water bit by bit until it's slightly thinner than you'd want your pasta sauce to be (this sauce is full of starch and will thicken by the time you eat it)
12. add salt, pepper, thyme and chilli flakes – all to taste
13. shingle the sliced mozz on the bottom of the plate, then pasta, then sauce, then maybe some extra thyme and chilli
literally eating a lentil chickpea stew rn 😭
I'm so glad that I developed a taste for tofu.
Just remember:
Plant protein == animal protein
They are different. They absorb different. You do you. But animal proteins are superior in many different ways if you're ok with it.
But good for people to know these other sources.
I love eating red lentils.
a less messy way of making them would be to use a rice cooker, just make sure to not forget about them since it'll go until the water's evaporated.
1:3 ratio usually works well from what I've seen for lentil to water
Do not unerestimate costco rotisserie chickens, they are costco's loss leader for a reason. Make stock with the bones and make bomb curry, soup, and chili. Lentils to thicken and mix with rice for cheap protein meals that stretch a week. I never had a harder time eating through 7$ worth of food.
I give it a
I just uber eats Buffalo Wild Wings and ate too much.
Outta 10
^completely irrelevant
I love your videos
pasta sauce is full of fructose, mixing it with something else would be better
This is all wrong look up how to make a Mexican style and they're delicious especially with handmade tortillas in a nice little red or green sauce 💯😂
how does this effect the flavor/texture of the sauce?
microwaving lentils ?? jail for a thousand years!
I combined protein efficiency (£) and protein density (kcal) to find the best of both in one list, with
Red Lentils
Skimmed Milk
Eggs
Chicken Breast
Cottage Cheese
Canned Tuna
Frozen Whitefish
I've been adding red lentils to my (tomato based) pasta sauces for over a decade now, and I don't even blend them. I use the whole ones with the hull (seed casing) still on, and soak them overnight. They add a bit of texture and a nice earthy note I haven't found with any other ingredient.
Bro made pasta cream not pasta sauce. That shit thick as fuck
Disgusting beans
My man hates beans, but lovesss Italian food. Yessssss 🦾