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Nutritional Lentils

Lentils have been considered to be one of the most nutritious foods on earth. However, it appears that not too many people make and eat them. There is a great variety of lentils available all of them differ in size and color. The color of lentils can be yellow, orange, red, green, brown, and black. The ones which hold their shape the best when cooked are the brown and green ones.

Lentils were one of the first foods to ever be cultivated. They’re mentioned in the Bible in the Book of Genesis. They belong in the legume family along with peas and beans. Lentils offer many nutrients especially fiber, folic acid, magnesium, molybdenum, iron, protein, phosphorus, potassium, copper, zinc, thiamin, vitamin B6 and pantothenic acid. They promote heart health, the fiber lowers cholesterol and stabilizes blood sugar. The folic acid, magnesium, and vitamin B6 protect the artery walls and along with the potassium blood pressure is regulated.

You don’t have to soak lentils but you have to wash them carefully and check for small stones and debris. Lentils are added to boiling water and then simmered. The time of cooking varies – brown lentils need around 40 minutes, green lentils 30 and orange lentils only 20 minutes. Never overcook them or they will be mushy. Lentils can be added to soups and stews and in main dishes like salads and can be added to baked goods. By themselves, they can be eaten with rice.

One of my favorite ways of using lentils is making a kind of chili. Put a cup or so of orange lentils in boiling beef bouillon add browned ground beef and simmer until the lentils are tender. Make sure the bouillon just sort of covers the lentils and meat. Afterward, thicken it with some tablespoons of tomato paste. To this, you can also add onions and garlic. In other words, add whatever else you like.

  • Question of

    Do you eat lentils?

    • Yes
    • No
  • Question of

    Do you enjoy dishes made with lentils?

    • Yes
    • No

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