Description
The Benefits of Lentils
Lentils are widely cultivated throughout Europe, Asia, and North Africa but are little grown in the Western Hemisphere. The seeds are used chiefly in soups and stews, and the herbage is used as fodder in some places. Lentils are a good source of protein, dietary fibre, vitamin B, iron, and phosphorus.
Lentils can be eaten soaked, germinated, fried, baked or boiled – the most common preparation method.
The seeds require a cooking time of 10 to 40 minutes, depending on the variety; small varieties with the husk removed, such as the common red lentil, require shorter cooking times
Lentils are used worldwide in many different dishes. Lentil dishes are most widespread throughout South Asia, the Mediterranean regions, West Asia, and Latin America.

















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