Lentils – a source of proteins and iron

Lentils – a source of proteins and iron

Lentils are one of the oldest cultivated plants for human use. Today the dishes of lentils are still popular. They are the basis of national cuisine in China, India and Turkey. Also lentils are very popular in Germany, Australia and the United States.

Lentils are valued as they contain lots of proteins, even more than the meat. They are also rich in essential amino acids isoleucine and lysine, folate, vitamin B1 and minerals. Lentils are also a great source for iron so they are irreplaceable for vegetarians. They have more folic acid than any other leguminous plants. Besides, they do not accumulate nitrates, radionuclides or any other toxic substances, so lentils are considered to be ecologic products.

Lentils can be yellow, orange, green, brown or black. Brown and green lentils contain much more fiber than yellow or orange ones. Lentils taste soft and remind nuts.

It is worth to know that:

• Don’t forget to wash lentils before cooking. It is important not to overcook them.

• It will take less time to cook lentils if you put salt to the water.

• Lentils can be stored for a long time. However, the older lentils are the longer it will take to cook them.

• Boiled lentils and be stored in a fridge for 4-5 days.



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