The lentil, an essential food. Lentils have been cultivated since ancient times for their seeds, which are very rich in nutrients and particularly in proteins.
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Properties, benefits and virtues of lenses
You used it for your salads this summer, the lentil will still accompany your meals this fall and during the winter. Rich in fiber (4 g per 100 g, or about 15% of daily needs), the lens allows good assimilation and good digestion. Also rich in complex carbohydrates, lentils are a interesting source of energy which diffuses slowly. Its high fiber content makes it a ideal ally for the intestines lazy.
One of the other strengths of thelens is its vegetable protein content, of good quality. So, people who eat little or no animal protein can combine the legumes with grain products or nuts, which then allows them to obtain complete proteins (which contain all the essential amino acids)
The contribution vitamin B and magnesium (32 mg per 100 g, 9% of daily requirement) of lentils is also significant. An asset to promote a good heart rate and maintain the immune system.
Disadvantage ? Lentils can be difficult for some people to digest.
Delicious with meats
When it comes to cooking, lentils have the advantage of requiring a shorter cooking time than most legumes. We are more familiar with the green or brown lentil, which is sometimes used in soups, but we also find the coral lentil (sometimes called red lentil), a little smaller.
Cooking lentils does not require no prior soaking. Rinse them quickly with cold water and place them in a saucepan with 3 times their volume of cold water unsalted. Bring to a boil and cook, covered, for 20 to 25 minutes. Taste, drain.
They are delicious with meats (veal, pork, sausages, ham, bacon). Do not hesitate to prepare them in salads, with shallots, bacon and a spicy vinaigrette or to make wonderful soups.