- Rinse the lentils
- Place the lentils in a pot
- Add cold water to cover by 2 inches (5cm).
- Bring the pot to a boil.
- Reduce heat to a very low simmer uncovered 15-20 minutes.
Lentils are edible seeds from the legume family. They’re well known for their lens shape and sold with or without their outer husks intact. Though they’re a common food staple in countries such as Turkey, Syria, Jordan, Morocco, and Tunisia, the greatest production of lentils nowadays is in Canada.
A single serving meets 32% of the fiber you need each day. It can lower cholesterol and protect against diabetes and colon cancer. A daily dose of fiber pushes waste through your digestive system and prevents constipation, too.
The potassium, folate, and iron in lentils also provide lots of benefits.
This article tells you everything about lentils, their nutrition and benefits, and how to cook them.
Lentils are an excellent source of B vitamins, iron, magnesium, potassium, and zinc. They’re also a great source of plant-based protein and fiber.
|Calories/ Calories — 322 cal||Protein / Protéine — 25.38 g|
|Fat / Lipides — 1.37 g||Potassium — 883 mg|
|Saturates/ Saturés — 0.31 g||Cholesterol / Cholestérol — 0 mg|
|+ Trans / Tran — <0.0 g||Sodium — 5.3 mg|
|Carbohydrate / Glucid — 62.1 g||Calcium — 68.1 mg|
|Fibre / Fibres — 20.2 g||Iron / Fer — 9.2 mg|
|Sugars / Sucres — 1.5 g||Vitamin A — ˂ 20 RE|
|Vitamin C — 8.9 mg|