Lentils have a taste similar to beans, with a shorter cooking time and do not cause flatulence. They are a vegetarian food rich in protein, low in fat, and with an excellent content of dietary fiber. Soluble fibers can help prevent cardiovascular diseases by regulating blood cholesterol levels. Additionally, soluble fibers may contribute to better management of type 2 diabetes by slowing the absorption of glucose from food. Lentils are an important source of antioxidants.

COMPOSITION

• Proteins
• Soluble and insoluble fibers
• Minerals: magnesium, potassium, iron, copper, manganese
• B-complex vitamins: B1, B2, B3, B5, B6, B9

USAGE

Rinse the lentils well with water. For cooking, use three cups of water for each cup of lentils. Brown lentil varieties maintain their shape better after cooking. They are used in heavily spiced dishes such as vegetables and lentil stew, pâté, or simply boiled and seasoned with raw onion, especially freshly chopped. A tasty lentil soup can also be prepared, which cooks quickly along with vegetables (many onions, carrots, parsley, celery).