A popular ingredient in the Middle East and India, lentils are a good source of iron and phosphorus. Leftover cooked lentils can be frozen in an airtight container for up to 2 months. Then reheat, covered, in a microwavable container until warm.
This lentil dish is extra delicious when topped with yogurt and shredded coconut to give it an Indian spin. You may also want to stir in a little ground red pepper before adding the toppings.