Why lentils?

Lentils are healthy: 

…with about 23-26 g per 100g of proteins (dried lentils), they deliver significant amounts of protein to your diet. (they have more protein as the same amount of minced beef!)

…already 100 g of dried lentils cover your daily requirements of iron, magnesium, selen, manganese and copper to over 50%.

… vitamin B9 (folic acid), very important during pregnancy, is also plenty included in your lentil dish. 100g dried lentils cover 53% of your daily requirement.

… lentils have a high fiber content and a low glycemid index and contribute to a healthy and balanced diet.

… antioxidants: lentils contain more antioxidants than many fruits and vegetables- they are a real superfood!


Eating lentils!

Varieties: Lentils exist in almost any colour. They all taste differently and can be used for very different recipes. Here (german only) you can find a good overview about different lentil varieties and their characteristics and utilization.

Sprouts: Sprouting lentils is a good way to increase their biological value. They become easier to digest and the cooking time is minimal. Blanching the sprouts however, is recommended. For information on how to sprout look here.

Bloating effect: by soaking, removing of the soaking and cooking water and the utilization of spices such as fennel-, caraway-, coriander-seeds, rosemary, oregano and thyme you can reduce the bloating effect of lentils. Dehulled lentils are easier digestible. It really helps though to cook the lentils until they are really done. Once your body gets used to the consumption of pulses over a period of time, you shouldn’t have problems any more.

Shelf life: Lentils can be stored over several years in a cool, dry and dark environment. After a long storage they need slightly more water and a longer time for cooking.

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