Lentils and their uses

All the lentils not only present numerous nutritional contributions, but can also be included in various dishes such as soups, stews and salads; they can be cooked in hot or cold preparations or even as garnishes as a substitute for beans.

One of its main characteristics is the presence of vegetable protein; In fact, legumes are the ones that provide the most this type of protein of all vegetables, being among the 20 and 25%.

If you follow one Vegetarian diet, Can combine this legume with a plate of rice with which its protein power improves and in this way substitute the consumption of meat. It is recommended to consume them 3 times a week.

Another of its many benefits is that they are low in fat and low in cholesterol, they are a good source of fiber, calcium, iron and B vitamins; they are also inexpensive and easy to prepare.

Unlike other countries, Spain and India have a variety of lentils of brown, green or reddish color and of different sizes that provide a different flavor to each food prepared with them. Some examples are: verdina, armuña, pardina, beluga, de Puy, Urad Dal, queen, crimson and red chief.

Tips:

• If you use large size lentils you must soak them overnight before using them; if they are small this is not necessary.
• To be preserved, it is necessary store them in a cool and dry place in which they do not receive sunlight or the effects of humidity.
• Cover well the stews prepared with this legume as they tend to absorb the odors and flavors of other foods.

Some cymbal examples They are: lentil and shrimp paella, lentil soup with mushrooms and lentil salad with peppers and serrano ham.

Source: Good Table (Reform)

Image: flickr