A good rule of thumb is that below 20 miles a week you should not increase your weekly mileage by more than 2 miles a week; above 20 miles a week, you should not increase your weekly mileage by more than 10% a week.
At 230 calorie per cup of cooked lentils, lentils fall in the same range as cooked brown rice, potatoes and bananas. Some fats like butter, oils, nuts and meat are higher in calories, while non-starchy vegetables contain fewer calories per serving.
How to Cook Lentils. 1  One pound (16 ounces) of dry lentils yields about 7 cups cooked. 2  Place the lentils in a colander or sieve, and rinse with cool running water; drain. 3  In a Dutch oven or large saucepan combine 5 cups cool water and 1 pound lentils. For brown, French, and yellow lentils, allow 25 to 30 minutes for cooking time. 2  For red lentils, allow 5 to 10 minutes. 3  Drain any excess cooking liquid and use as desired.