You guys probably know by now that preparing my food for the week is pretty important to me. Some weeks I do more than others but at the end of the day if I don’t think about the week ahead (even just a little) I pretty much end up eating whatever crosses my path (and then some).
Whenever I make fresh brown rice or lentils, I always double (or triple) the recipe and pop some in the freezer. It’s little things like this that can really save me from ordering a pizza when I’m short on time or energy in the kitchen.
This is the same exact technique I use for freezing my brown rice and you can pretty much do this for any whole grain you like. Just make sure that when you defrost them you take it out of the baggy and use a microwave safe dish for heating (you don’t want any crazy toxins leaking into your yummy lentils).
If you want to learn more about lentils check out my Lentil 101. I cover all the basics of lentils like what’s the difference between brown, green and red lentils and how to buy, store and cook them.
Interested in ways to use your lentils? Check out some of these Clean&Delicious recipes:
- Red Lentil Stew w/ Root Veggies
- Warm Lentil Salad With Pomegranates And Kale
- Lentil Joe’s (vegetarian sloppy joe’s!)
- Whole Grain Elbows With Lentils
- Lentils Veggie Soup With Collards
How do you like to use your lentils? Have you ever tried freezing them before? I would love to hear any tips or ideas you have down in the comments below.