Lentils: useful properties

Чечевица: полезные свойства

Lentils are small flat seed of an annual plant of the legume family. In Russia this culture was built in XIV century and quickly became popular with the peasants and ordinary working people.

It was even called “Queen of lentils” and used to make soup, porridge, stuffing for pies. But then somehow, incredibly valuable product was forgotten. It seems that the time has come to return the lentils to our tables.

Today we will tell about useful properties of the Queen of legumes, as well as how to cook, that’s not only nutritious, but delicious dish.

Useful than lentils

Nutritionists consider lentils a protein Superfoods, which must be in every kitchen, so it makes sense to focus on its useful properties in more detail.

Lentils are rich in fiber and protein, so vegetarians often replace meat, and meat eaters use as a side dish or a main dish.

Legume is very easily absorbed by the body because of the lack of accompanying meat protein and fat components, which is useful for people with digestive problems.

In the lentils a lot of amino acids, minerals and vitamins that help excrete toxic and harmful substances.

In addition, it practically does not accumulate radionuclides and nitrates, so it can be safely called environmentally friendly product.

Lentils – record the content of folic acid. Vitamin B9 helps convert the harmful amino acid, supports a healthy nervous system, helps accelerate metabolism and is necessary for the synthesis of red blood cells.

Lentil contains soluble fiber, which helps prevent problems with digestion, constipation, irritable bowel syndrome, diverticulosis.

The use of lentils replenishes the body’s iron stores, so the product is especially useful for pregnant women and during breastfeeding. Unlike the other iron rich product – red meat – lentils contains almost no fat.

The composition of lentils is part of the tryptophan – an amino acid that the body converts into serotonin, the lack of which is fraught with depression and anxiety.

Canadian experts from Golfscope University are advised to include grains lentils in the diet of hypertensive patients and diabetics.

How to cook lentils

Unlike other healthy food, lentils are also tasty. And these important tips will not let her be soft after boiling or remain too hard.

The lentils first you need to get rid of debris and thoroughly rinse under running water. And then either soak it or boil it.

It all depends on the color. Green soaked for 1-2 hours, brown – 40-60 minutes, and the red and yellow don’t soak at all.

When cooked the liquid should be two times more than beans. That is, for 1 Cup of lentils you need to take 2 cups of cold water.

First boil beans over medium heat and after boiling water – slow. Cover the pan with a lid is not necessary. But the foam is removed.

Salt the lentils need at the end of cooking. If you add salt in the beginning will have to cook longer.

Green lentils cook in 40 minutes, brown 30, and red for 10-15 minutes.

The taste of lentils can vary your favourite spices, herbs or vegetables. Beans perfectly complements zazharku of onions and carrots, to which you add tomatoes, garlic and bell pepper.

If you still not tasted the lentils, fix it urgently! And your menu will be enriched by the many diverse, delicious and very healthy dishes!

Чечевица: полезные свойства

Чечевица: полезные свойства

Чечевица: полезные свойства

Чечевица: полезные свойства

Чечевица: полезные свойства

Чечевица: полезные свойства

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