LENTIL GOODNESS
Lentil goodness…
Lentils are edible seeds of the legume group. They are full of natural goodness. Lentils thrive in most kitchens as a nutritious plant-based protein. During World War II, it gained popularity as an affordable meat substitute. Lentils are suitable for any cuisine and flavours. They are gluten-free legumes with high fibre content. These small grains are a healthful powerhouse. Lentils are loaded with vitamins and minerals without the fat or cholesterol. It is unlike red meat. Lentils have been around for ages. However, it took a while for mankind to realise the benefits. They are powerful and good for our bodies.
Lentils can be the cornerstone for a range of dishes. So, they are much more than economical options for meat. They can make a real difference to your health. Lentils are helpful to the digestive system and fuel good bacteria in the gut. Furthermore, they protect the immune system and regulate the bowels.
Cooking with lentils
A collection of legumes including lentils are mostly used in dried or canned forms. In addition to being budget-friendly and nutritious, they are quicker to prepare. It is unlike beans. Lentils don’t need to be soaked in advance. They are normally ready in as little as 10 minutes depending on the lentils and cooking methods. While they are god-sent ingredients for vegans and vegetarians, they may be forgotten in the pantry. Perhaps, because people do not know how to cook or use them.
Dried legumes can be stored in your pantry for more than a year. There are many varieties of lentils to choose from. They come in various colours and types. Thus far, all are super versatile to use. Therefore, you may use them in soups, stews, salads, or burgers. There are many ways of using them in your diet.
Types of lentils
Lentil’s name comes from the Latin word. It means ‘lens’, thanks to their lens-like appearance. There are five main types of lentils and hundreds within those. Red and yellow split lentils are the most tender, sweetest, and mildest lentil types. They are popular for soups and stews. Particularly when you require a soft texture. These do not hold their shape or texture when cooked as the sed coat has been removed. Therefore, they are commonly used in pureed soups and sauces. These are particularly good to use in Middle Eastern cuisine and cooking Indian dal.
Green lentils hold up well after cooking. They have a nutty and peppery flavour. However, they take the longest to cook. With their texture, green lentils are a great green addition to salads and flavouring to serve as a side dish.
Brown and black lentils
Brown lentils are the most common and economical variety. They are easy to use and have a mild earthy flavour. Upon cooking, they do not lose their texture. Many people refer to them as all-purpose lentils. You may use them as a burger base, salads, soups, and as patties.
Black lentils are known as Beluga caviar too. The nickname comes from their visual similarity to caviar. They have a savoury and earthy flavour, similar to black beans. So, with their robust flavour, these lentils pair well with meaty vegetables like mushrooms, tofu, and seitan. More importantly, black lentils are the most nutritious. They contain the highest amount of protein and high levels of minerals.
Health benefits
Lentils are protein-dense. So, almost 25 percent of lentils are made up of protein. A cup of cooked lentils holds about 25 grams of protein depending on the variety chosen. These are perfect to fuel your day and are important for growth and muscle development. Thus far, the high fibre content is great for gut and bowel health. Lentils contain a considerable amount of soluble and insoluble fibre. Furthermore, a single serving of lentils contains more potassium than a large banana. Potassium is important in reducing the damage caused by excess sodium.
Lentils are low-fat. They are practically fat-free ingredients. Therefore, they are superb to pair with fattier foods like avocados, and olive oil. You will not feel guilty. When you eat a cup of lentils, you are consuming almost 30 percent of your daily requirements of iron. Iron helps with the formation of haemoglobin in the blood.
