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This article is about a food that I have become familiar with just recently.  The nutritionist at my chiropractor’s office has me on a detoxification program.  One of the things I am “allowed” to eat during this detox is a portion of lentils each day.  I had never had lentils before this detox, but became a fan rather quickly.  The more I looked into the details of this small but mighty food, the more impressed I became that it would be a great addition to my emergency stockpile.  The lentil is a cousin of the bean, and both are in the legume family. These are not just “beans,” they are what you might call a “super food.”  I know that term gets tossed around quite a bit on television shows, but I am really sincere when I give it this title.  I believe this will be a vital part of your survival planning if you grasp the benefits of this small legume.

I hope to convince you of why you should be stocking up on lentils.  I believe this should be your “go to” bean for stockpiling.  Being a pastor/preacher, I will cover this in outline form, which is the way I think best when writing.  So now the question – “Why should I consider lentils for stockpiling and prepping?”
Well, here is why . . .

1.  FAST COOKING TIME.
Lentils only take about 20 minutes to cook.  Most lentil bags say 15-20 minutes.  A big plus is that unlike most dried beans, they don’t have to be soaked ahead of time.  This is perfect for the meal needed quickly or the meal on the move.  When I used to imagine stockpiling beans, I always thought of pinto beans; but the pinto beans need to be soaked for some hours to get them ready to cook.  The best way to cook the lentils is to get the water boiling and just toss them in, and then simmer for 20 minutes or until they reach your desired consistency.  Use a 2 to 1, or 3 to 1 ratio of water to lentils.  If you don’t need to cook them quickly, you can still make a hearty bowl of lentils in a slow cooker as well.  Either way, just cook until they are as soft as you like them.

2.  LONG SHELF LIFE.
Lentils have the same shelf life possibilities as other beans.  You can seal them at home on your own with Mylar bags and oxygen absorbers, or you can buy them already sealed in pails (40 lb. plastic buckets).  Even if you never use them in an emergency, you will probably only have to replace them once in a lifetime for a fresh supply.  Beans just keep well.
            Also they are easily portable.  What I mean by this is that you can move them, pack them, or stuff them in a full bag without having to worry about smashing or breaking them.

3.  NUTRITIONAL VALUE.
Now we get to the good part, the details of these little giants.  I was surprised when I found out what was in these lentils.  The following stats are from Wikipedia:

“With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.  Proteins include the essential amino acids insoleucine and lysine, and lentils are an essential source of inexpensive protein in many parts of the world, especially in West Asia and the Indian subcontinent, which have large vegetarian populations.” “Health magazine has selected lentils as one of the five healthiest foods.”

Naturalnews.com says this, “Though hardly used in Western diets, lentils are perfect for high nutritional yields on a budget.  They are so high in protein and energy producing nutrients that a Canadian firm is working on putting a lentil sports energy bar together.  Canadian studies on athletes proved they performed better with more endurance after eating lentils dishes than pasta.”

Green lentils have a fiber concentration of 31%.  Fiber is good for you in a great variety of reasons.  This fiber acts like a little scrub brush that cleans out the digestive system.  This also helps with glucose and cholesterol levels.  Think of this too.  We all know fiber keeps you from getting constipated.  If the world as we know it ends, at least you can endure it regular and healthy!  Lentils are also a good source of iron.  Folic acid is an important nutrient also found in lentils.  Studies show that one cup of lentils has 90% of the recommended daily allowance of it, more than any other unfortified food.  This is especially helpful to expecting mothers.
      And now, here are the nutritional facts for those who want to know the specifics.
            –Nutritional value of lentils per 100 g (3.5 oz)
                        Carbohydrates………60 g
                        Sugars…………………2 g
                        Dietary fiber…………31 g
                        Fat……………………1 g
                        Protein………………26 g
                        Water………………10.4 g
                        Thiamine (vit. B1)…(76%)
                        Folate……………..(120%)
                        Calcium………56 mg (6%)
                        Iron………..7.54 mg (58%)
                        Magnesium…122 mg (34%)
                        Phosphorus…451 mg (64%)
                        Potassium…..955 mg (20%)
                        Sodium…………6 mg (0%)
                        Zinc………..4.78 mg (50%)
                   –Percentages are relative to U.S. recommendations for adult daily consumption–

What do all these numbers mean?  For one thing, it means they are a good source of protein, especially when meat or eggs are in short supply.  Also, they are a much better alternative than Ramen Noodles which are outrageous in sodium content.  They are a great energy food.  They are also easily digestible.  I have just scratched the surface of the nutritional benefits of lentils.  If you research them more, you will be surprised at all you find. “Surprised by a lentil?” you say. Oh, yes.  Some of the simplest things of God’s Creation are the most amazing

4.  PRICE.
            One word describes it best – Cheap.  Lentils, like other beans are very affordable.  I have purchased mine for no more than $1.10 per 1 lb. bag in the supermarket.  You may ask, “What about buying in bulk?”  They can also be bought in bulk.  We are going to start getting ours through a co-op we are in with some friends through Azure Standard.  Sam’s Club sells a 40 lb. can for $51.12 on their web site.  Mannaharvest.net sells 25 lb. for $24.70.  I’m sure you can find more if you just look online.  If you are like me, cheap is good!  With a family of six, like we have, it doesn’t take long to go through the vittles.  We need all the bang for the buck we can get. 
            Lentils do come in brown, black, orange, yellow, red, and green.  Most of the ones you will find here in the U.S. are brown and green.  This is because these ones retain their shape better when cooked.

5.  TASTE.
            I would say they taste very much like pinto beans, in my opinion.  They are not strong or overpowering.  The way I have been eating them (in allowance with my diet restrictions) is to salt them, pepper them, and a few drops of Louisiana Hot Sauce.  That’s all, and they taste great.
            Of course, as with other beans, the ways you can spice them are unlimited.  Oh, and I almost forgot. Since they soak while they cook, they soak up a great deal of the flavor of the water they are cooked in.  Therefore, you could flavor the water too any way you like. For example: bullions, broth, hot sauces, herbs, spices, etc.  A smoked ham bone is hard to beat in a pot of beans. 

6.  FILLING.
            The high protein in lentils keeps you full longer than other foods. Another great thing I have found is that they don’t give you gas like pinto beans do.  Of course, if you are outdoors or are a teenage boy, you may not care about gas!  When times get tough, you will want to get as full as possible on as little as possible.  You want your food to last a long time.
            You can also mix in lentils with other foods to make them more filling.  You can extend meats and meals with them.  If meat is being rationed, you can mix some lentils into sloppy joes, meat loafs, chili, burgers, casseroles, soups, and such.  You could do this even if meat isn’t being rationed.  Those of you who may cook a rabbit or squirrel because it’s all you have could make a stew go farther with lentils.
            For example, when I process my deer in the fall, I always save the necks and sometimes the rump bone.  I will cook the neck in a big slow cooker with a mess of beans and spices.  The next time I do this, you can be sure I’m going to use lentils.  Cooking this way makes the meat tender and makes it go farther for a very small cost.

Closing thoughts:

• You can find lentils in your Bible (KJV) in Gen. 25:34; 2 Sam. 17:28; 2 Sam. 23:11 and Eze. 4:9.  They are always mentioned as a good food. 
• I hope this has given you some insight into a food you may not know much about.  My goal of this article is to help others like myself who are looking to provide for their family in a cost effective way.  It wouldn’t take you long to build up a supply if you bought just a couple pounds each week when you did your grocery shopping.  Or if you just want a “get it and be done” solution, you could get a big sealed bucket.
• As the saying attributed to Napoleon goes, “An army marches on its stomach.”  Part of keeping your wits when society falls apart is having a full stomach.  You may be able to think good even when you are hungry, but you will think better when you are full.  It may sound crazy to some, but many know how true this is.  Most anyone will trade anything for food when they are starving to death.  Don’t get to that place; plan ahead.
• I know this article is primarily about stockpiling lentils, but I hope this inspires you to make them a part of your normal diet.  The health benefits are such that you should really take a closer look at them.  They are good for your heart and your whole body.
• As a Christian and a beginning Prepper, I hope for the best, prepare for the worst, and ultimately trust my God and Savior.  God bless!

JWR Adds: Lentils can harden in long term storage, just like beans. This limits their practical shelf life to about eight years. But even hard lentils can be softened if you cook them in a pressure cooker, or grind them to a fine paste before cooking.

I have read that you should not add salt before or while they are cooking, since this can cause lentils to harden. Just wait until after they have cooked through, then add salt.

Also keep in mind that unless they have been irradiated, lentils will sprout. As with other sprouts, this provides a great nutritional multiplier effect and can help break up the monotony of a storage food diet.