Lentils
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| Cooking time | minutes to minutes |
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| Food energy | 116 kcal kcal |
| Nutritional value | Protein: 9.02 g g, Fat: 0.38 g g, Carbohydrate: g |
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| Website | [ Official website] |
Lentils are edible legumes that belong to the Fabaceae family. They are a staple food in many parts of the world, particularly in South Asia, the Middle East, and the Mediterranean region. Lentils are known for their high protein content and are often used as a meat substitute in vegetarian and vegan diets.
Varieties[edit | edit source]
Lentils come in several varieties, each with unique characteristics and culinary uses. Common types include:
- Brown lentils: The most common variety, used in soups and stews.
- Green lentils: Known for their peppery flavor, often used in salads.
- Red lentils: These cook quickly and are often used in Indian cuisine for making dal.
- Black lentils: Also known as beluga lentils, they resemble caviar and are used in gourmet dishes.
Nutritional Benefits[edit | edit source]
Lentils are a rich source of protein, dietary fiber, and essential vitamins and minerals. They are particularly high in iron, folate, and magnesium. Consuming lentils can help improve digestion, stabilize blood sugar levels, and support heart health.
Cooking and Preparation[edit | edit source]
Lentils do not require soaking and can be cooked quickly, usually within 20 to 30 minutes. They can be used in a variety of dishes, including soups, stews, salads, and side dishes. To cook lentils, rinse them under cold water, then simmer in water or broth until tender.
Health Considerations[edit | edit source]
While lentils are generally considered healthy, they contain antinutrients such as phytic acid and lectins, which can interfere with the absorption of certain nutrients. Cooking lentils thoroughly can reduce these compounds.
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Contributors: Prab R. Tumpati, MD
