All the lentils they are a real nutritional gold mine. Its glycemic index is very low, promoting satiety and limiting insulin secretion by the body. Its high content in proteins vegetables makes lentils a complete dish for a vegetarian dinner, accompanied for example by vegetables. Its aminogram shows a low level of methionine, an essential amino acid, which is why it is generally recommended to combine it with cereals such as wheat, rice or soybeans. Lentils contain lectins, antinutritional factor at the origin of a lower assimilation of nutrients.
Your wealth in fibers, allows to promote satiety contributing to a low glycemic index of lentils.
Its richness in minerals, specifically in iron, magnesium, phosphorus and potassium, contributes to meeting daily needs. At the same level, they present a good source of Vitamins from group B, and from group B9.
Its content in Antioxidants It represents an additional reason to consume lentils frequently.
Canned lentils, although more practical, are rich in sodium and are sometimes flavored with bacon or other ingredients that can modify the nutritional quality of the finished product. Unlike most canned vegetables, the broth from cooking of the lentils is consumed, thus limiting the loss of minerals from the cooking liquid. Heat treatments prior to canning are at the origin of a loss of Vitamins of the order of 30 to 50%, which also happens when cooking for a long time in water.
Putting them in water beforehand allows to facilitate digestion. However, lentils that are normally soaked in water before cooking should be drained well before cooking, pouring out the water overnight, and only adding salt at the end of cooking to prevent them from becoming hard.
They are normally used to accompany charcuterie, and its use with salmon represents an ideal delicious and nutritious alternative, specifically when seasoned with walnut oil and different types of aromas.