Lentils
- Lentils are legumes and originated in central Asia.
- Lentils come in all shapes and colors – brown, yellow, red and black.
- French lentils are known for a delicate taste and they hold their shape better after cooking.
- They contain 26% protein – the highest content in any vegetable except soy beans. They contain the vital amino acids isoleucine and lysine.
- Lentils are an important part of many vegetarian diets throughout the world, because of the high level of protein.
- Other goodness includes a high proportion of fibre (31% in green lentils, 11% in red lentils) and B vitamins.
- Lentils have virtually no fat.
- Lentils are used around the world and are particularly popular in Middle Eastern countries, Greece, France and India.
- In the Middle East they are made with onions and garlic, in France often served with roasted meat and in India made into dal.
- Lentils are easy to cook and don’t need soaking like dried beans.
- There is even a National Lentil Festival in Pullman Washington.
- The Soluble fiber in lentils helps keep your cholesterol down and blood sugars under control.
- Lentils aren't used fresh, only dried. Dried lentils may fade in color with age, but their taste remains the same. They are best when stored in cool, dry place in either a sealed package or air-tight container.