Unfortunately, less and less lentil dishes are prepared, which are useful in reducing nervous excitability, blood glucose levels, increase, improve heart function and vascular tone, and help with meteorological dependence. The plant belongs to the legume family. In the pod, which is more correctly called a bean, a pair of seeds are formed.

The history of a beneficial plant

Lentil soup was prepared at the court of Ramses II, lentil bread was placed in burial graves. A lot of lentils were consumed within Egypt, they were exported to Rome and Greece, where they served as the staple food of the common people.

Lentils from the Mediterranean ended up in Lithuania. And then, as is known from the chronicles of the monks of the Kiev-Pechersk Lavra, in the fifteenth century it appeared in Russia. Later it was supplanted by other grains and legumes, but for quite a long time it was used to prepare various dishes of the soldier's cuisine.

The herbaceous plant is common in countries with temperate and hot climates. Such as modern India, the countries of Europe, North Africa, Asia. Our country has the most favorable climate in the Volga region, in the south of the European part.

Depending on the size of the seeds, a large-seeded variety is distinguished; after appropriate processing, it goes on sale.

The small-seeded variety, along with green mass and straw, is used for animal feed.

Harvesting begins when the pods at the bottom and in the middle of the plant reach maturity, the upper layer ripens during storage.

The most delicious is unpeeled lentils, since a lot of useful properties are concentrated in the shell. Other varieties are distinguished by their ability to completely boil down.

The composition and calorie content of lentils

The calorie content of 100 g of lentil seeds is 295 kcal, and the proportion is up to 60%, proteins are 30%, the rest is fats. In terms of content, they are the leader of the legume family. In comparison with peas, they have the beneficial property of being well boiled and have a pleasant taste.

Lentil seeds are good for their B vitamins:

• B3 (nicotinic acid, vitamin PP), an important element of oxidative reactions in cells. Nicotinic acid is necessary for a more complete assimilation of vitamin C, it enhances its therapeutic effect.
• B1 (thiamine), important for maintaining the health of the heart, nervous system, gastrointestinal tract.
• B2 (riboflavin), which is involved in the creation of red blood cells, is essential for reproductive functions and the thyroid gland. Improves the appearance of skin, nails, hair.

Macronutrients are represented by potassium, phosphorus,. Lentils contain a lot of copper, which is especially useful for the female body. In addition, silicon, iron, manganese.

Even after heat treatment, a lot of useful properties remain in lentils.

What diseases are treated with lentil seed dishes

Roman Aesculapius knew about the medicinal properties of lentils. They were convinced that with the daily use of various lentil dishes, the patient becomes calmer and more balanced.

Lentil porridge stimulates metabolic processes, increases the body's defenses.

Decoctions are used in traditional medicine in case of indigestion. The liquid broth helps with constipation. Thick is recommended for diarrhea, loose stools. Decoctions have diuretic properties.

The benefits of sprouted seeds

As you know, the sprout needs first of all, it is its nutrition, the reserve of strength to hatch. During germination, a complex biochemical reaction occurs. As a result, the beneficial properties of lentil seeds are greatly increased.

How to germinate lentils:

1. Rinse seeds, place on a shallow, wide dish. Pour lukewarm water so that they are completely submerged.
2. After a day, gently rinse, put in the same container, cover with a loose natural cloth (cotton, linen, several times folded gauze). Place in a cool place with diffused light. For example, on the windowsill.
3. Over the next day, spray the germinating lentil seeds with water every few hours, maintaining the required moisture level. You can gently rinse another 1-3 times without damaging the delicate shoots.
4. If the length turned out to be insufficient, continue germination for another day, not forgetting about moistening and rinsing.
5. When the length is sufficient, rinse again. Store sprouted lentil sprouts in the refrigerator.

Sprouted seeds are useful to eat as a separate dish, as well as add to salads.

Lentils for weight loss

The lentil diet is beneficial for its ability to reduce weight up to three kilograms per week. An indispensable condition during a diet is to drink up to 1.5 liters of pure water during the day.

To achieve the result, you will have to somewhat limit the diet. Menu options for breakfast, lunch, dinner are presented below:

• whole grain bread sandwich with butter and a slice of ham;
• a couple of toasted pieces of bread, low-fat cottage cheese, 100g of honey;
• 50 g muesli, 150 low-fat yogurt, pear.

• a plate of thick lentil soup;
• lentil cakes 200g;
• 2-3 lentil cutlets;
• a mixture of boiled lentils with mashed potatoes 300g.

• vegetable soup;
• low-fat cottage cheese 250g;
• persimmon 3-4 pcs.;
• a couple of pieces of lean boiled fish;
• Vegetable Salad;
• mushroom broth.

Lentil soups

Simple soup. Sort out 1 glass of seeds, cook in 1L of water over low heat until they become soft. Add 2-3 wedges, sprinkle with herbs.

Puree soup. Sort out 0.5 kg of lentils, rinse, pour 1.5 liters of water. Cook, adding not chopped, carrots, root. When the seeds and vegetables become soft, take out the vegetables, pour a little broth into a separate bowl. Wipe the lentil seeds with the broth, if necessary, diluting the puree to the desired density. Bring the soup to a boil, add 100g cream, 2 egg yolks, 50g butter.

Lentil cutlets

Boil 250g of seeds, drain part of the broth into a separate bowl, kneading the contents to make a mashed potatoes of the required density. When it cools down, add 50g flour, spices, mix. After making the cutlets, fry in vegetable oil.

Useful tortillas

Pour 200g of lentils for 1-2 hours with warm water to swell. Boil until tender, mash mashed potatoes. Add chicken egg, 1-2 tbsp. flour, chopped onion. Form tortillas, bake in the oven.

Contraindications and harm of lentils

The plant belongs to the legume family, so cooked meals increase gas production.

Do not abuse this useful product in case of joint diseases, gout, dyskinesia, and impaired motility of the biliary tract.

Legumes of any variety are prohibited for cholecystitis (inflammation of the gallbladder).

The amazing lentil is one of the food culture old-timers.

The taste of the queen of legumes was appreciated by the ancient founders of the Neolithic sites discovered in the Middle East, and the biblical Noah sold the priceless primogeniture for lentil stew. Why, by the way, the queen? Because Russia in the pre-revolutionary years was the world's leading exporter of this wonderful product, it was loved and respected in Russia.

Red, green, yellow, brown and even black, lentils please with their multicolor and simplicity of culinary processing. Dozens of delicious dishes can be prepared from it quickly and easily. In some countries, such as India, it is the basis of the national diet. And no wonder: the unique composition of lentil seed allows it to successfully replace meat, and potatoes, and bread.

Unfortunately, today in Russia lentils are not as common as in the old days. Lentil dishes can be found on the restaurant menu rather than on the dinner table of the average Russian. But those who care about their health happily eat lentil dishes. They are not only healthy, but also delicious.

Nutritionists sing the glory of lentils, the benefits and harms of which have long been appreciated by them. Looking ahead, we can say that a very small category of people should refrain from eating lentil dishes. Everyone else can not only enjoy their taste, but also improve their health. As did, for example, the ancient Egyptians and Babylonians.

It was believed that children from lentils become cheerful and diligent, and representatives of the strong half of humanity strengthen their masculine strength. During Roman times, lentils were in high demand on the international market. Not least because it was considered something of a panacea for many diseases. It was used to make Revslenta arabica, an Arabian tonic. His recipe is still popular in the East.

Medieval healers also believed in the miraculous power of lentils, the benefits and harms of which were assessed about the same as modern pharmacists. They actively used the beneficial properties of the plant, including it in most drugs. With the help of a lentil broth, they tried to cure the deadly blackpox. Ancient healers absolutely rightly used them to solder people suffering from kidney stones and heart disease.

Today, lentils are recommended for the nutrition of pregnant women, as they contain a huge amount of vegetable protein, fiber, iron and B vitamins, but there is almost no fat and cholesterol in it. The modern food industry uses lentil raw materials for the production of confectionery, sausages, and coffee substitutes.

Useful properties of lentils

The love of fans of lentils, the benefits and harms of which have long haunted vegetarians, is understandable. In terms of protein content, the culture can become a complete meat substitute, but it is much easier to digest. In addition, this is a truly pure product, which, you see, is a rarity these days. The fact is that it does not absorb agricultural chemicals, radionuclides, and therefore is completely free of toxins and nitrates.

Amazing properties make it possible to talk about lentils, their benefits and harms, in a positive way. It heals, strengthens various systems of the human body:

Increases immunity;

Improves the function of hematopoiesis;

Protects the intestines;

Normalizes the work of the genitourinary system;

Prevention of neoplastic diseases;

Stimulates metabolic processes:

Prevents cardiovascular disease.

Lentils have a beneficial effect on the immune system of children... Pediatricians recommend that you definitely include lentil dishes in the diet of one-year-old babies and older children.

Lentils are high in fiber, folate and phytoestrogens - powerful antioxidants prevents bowel cancer... This amount of isoflavonoids is extremely rare and has a beneficial effect on the body. If you consume three servings of lentil food a week, then the risk of polyps on the intestinal walls will be significantly reduced. But it is polyps that most often degenerate into cancerous tumors.

Women who regularly consume lentils are much less likely to get sick breast cancer... Most importantly, the heat treatment does not destroy the isoflavonoids. You can enjoy delicious hot dishes, pastries, while strengthening your own health. Just one regular serving of soup or lentil porridge meets 90% of the body's daily need for folic acid. It is an indispensable product for pregnant women. In addition, ladies will surely appreciate the "lentil bonuses": smoothing and cleansing the skin, lasting weight loss, radiant complexion.

Lentils are a real treasure of useful microelements and vitamins that are not lost during heat treatment.

Lentil seed has an amazing composition:

Vitamins PP, A, B, E;

Beta carotene;

Folic acid;

The most important macronutrients: magnesium, calcium, sodium, sulfur, chlorine, potassium, phosphorus;

Basic trace elements: fluorine, chromium, selenium, boron, nickel, aluminum, cobalt, iodine, copper, titanium, manganese, iron, zinc, silicon;

Carbohydrates;

Fatty acid;

Starch and sugar.

The unique composition of lentil seed, which contains huge amounts of zinc and iron, contributes to increasing efficiency, resistance to infectious and viral diseases... If you feed children with lentil cakes, soup, and lentil puree at least twice a week, they will not be afraid of any seasonal flu epidemics. For iron from lentils to be better absorbed, you need to eat legumes along with fresh vegetables.

Men who use lentils very rarely complain of impotence. Strengthening the genitourinary system - prevention of prostate diseases.

Vitamins of group B, magnesium strengthen the nervous system, so the mood of legume lovers is always good and even. Moreover. Lentils contain tryptophan, and it is this amino acid that contributes to the production of serotonin - "the hubbub of joy." So lentil dishes allow get rid of depressive conditions, including chronic ones, to improve mood. Some psychiatrists prescribe lentils as an adjunct treatment for lingering depression. Green varieties contain the most tryptophan.

All this allows us to make an unambiguous conclusion regarding lentils, their benefits and harms. The beneficial properties of the legume plant are incomparably higher than the unhealthy ones.

What diseases does lentils treat?

Porridge and lentil stew normalizes the functioning of the kidneys, reproductive and urinary organs, raises the level of hemoglobin, and promotes the production of red blood cells. Certain varieties of lentils are indicated for diabetics to lower blood sugar levels. Lentil dishes are a must for people with stomach ulcers.

Sprouted lentils are truly miraculous. It contains high amounts of vitamin C and potassium. If you take a tablespoon of this natural product every day, you can get rid of many ailments (in particular, arrhythmias, atherosclerosis), strengthen blood vessels, and raise the energy of the body.

A miraculous decoction of lentil seed will relieve nervous breakdown, urolithiasis, liver diseases. To prepare a healing drink, you need to pour three tablespoons of lentils with half a liter of clean water, boil at a slow boil for 20 minutes, then strain through a sieve. You need to take it before meals three times a day, half a glass. The results will be such that the question of lentils, its benefits and harms, will be resolved by itself.

Lentil flour and butter gruel can be applied to burned or dermatitis-affected skin. The mixture will heal the affected areas.

In addition to protein, lentils contain a high content of fiber, which is the main condition for the normal functioning of the intestines. Due to the dietary fiber of lentils, persistent constipation can be cured, and the intestinal walls can be cleansed of toxic contents. Getting rid of toxins and normal bowel function will solve many skin problems: acne, acne, and inflamed areas will disappear.

Not the last place is given to lentils in the complex treatment of obesity. You should include lentil stew or soup in your diet and consume it daily.

Who shouldn't eat lentils?

Information about lentils, its benefits and harms cannot be complete without indicating the possible negative consequences of eating legumes. First of all, it is worth recalling that all sorts of excesses are only harmful. Therefore, it is necessary to eat lentil dishes, but without fanaticism. Moderation in everything is the key to excellent health. If you use large spoons of lentil porridge for breakfast and dinner, lentil soup for lunch every day, and wash it down with lentil broth, there will definitely be no benefit.

People suffering from the following diseases should unambiguously decide for themselves about lentils, its benefits and harms in the direction of complete rejection:

Gout;

Diseases of the joints;

Dyskinesia of the gallbladder;

Dysbacteriosis;

Haemorrhoids;

Some unpleasant consequences after eating lentils may be associated with an individual reaction of the body. If you eat too much lentil protein, digestion will be disrupted. At tendency to gas production the product should be handled with the utmost care. Flatulence in this case is guaranteed, as with the use of other legumes. All of them cause increased gas formation.

Due to the phytanes contained in lentils, lentils reduce the absorption of certain nutrients by the body. These include iron, calcium and zinc. However, this is not such a critical indicator for resolving the issue of lentils, the benefits and dangers of this product. This is because other legumes contain phytans. Moreover, in lentils these substances are much less than in the same peas, beans or beans.

Lentils are hard to digest. It is not easy even for a healthy body to cope with so much valuable protein and other micro- and macroelements, let alone a sick one. To facilitate the work of the gastrointestinal tract, it is necessary to properly prepare the seeds. They certainly need to be soaked for several hours, drain the water, and then boil the product well.

What's in the bottom line? Lentils, their benefits and harms are very carefully studied by experts. Doctors, psychiatrists, cosmetologists, pharmacists know about them.

They are unanimous in their conclusions: the beneficial qualities of lentils, this wonderful gift of nature, far exceed the negative ones.

For more than a decade, lentils have been sold in grocery stores in Russia. But until now, many people simply do not pay attention to it, mistakenly believing that it is the food of the poor. Unflattering literary references to "lentil stew" are to blame for this.

However, do not forget that "onion stew" is also "food for poor students" if you read French novels ...

In fact, this legendary plant from the legume family has always been a revered product among all segments of the population in those countries where it is known. And often lentils replaced, and unknown even in ancient times in the Old World.

It was first cultivated in ancient Egypt. It was widespread in ancient Greece, Rome and Babylon. In Russia, before the appearance of potatoes, which the Russians learned to use only 150–160 years ago, it was the main product.

Before that, cakes, all kinds of cereals, stews were made from it, boiled, used in salads and okroshka, lentil flour was used as the main component of bread. Since the middle of the 19th century, tsarist Russia occupied the 1st place in the export of lentils, which clearly indicates the popularity of this universal product in Russia.

And it is very strange that lentils today have become not only some kind of exoticism on our table - after all, you can always buy them in Russian stores, but even cause some concern among citizens who are too "concerned" about their own health.

Although there is sufficient reason to consider it a product to which the human digestive system has adapted at the genetic level for many millennia, it cannot in any way be dangerous to humans.

The composition and useful properties of lentils

The Latin name for lentils is Lens culinaris. It is from this word that the word "lens" comes from, for the lens has a lenticular shape. The word culinaris is understandable without translation. This is a legume plant. And like any legumes, it is high in calories. Despite this, it is ranked as a dietary product.

With a poorer amino acid composition in it, there is more protein and essential amino acids than in:

• It is incredibly rich in trace elements and vitamins A, B, PP, folic and nicotinic acid, and in terms of iron content - 12 mg, exceeds all known edible plants.
• It is also important that carbohydrates, of which about 50% in its grains in the human body, are not able to turn into fats and are used immediately as a source of energy for the body. A significant amount in their composition contains fats of the Omega-6 and Omega-3 groups.
• In addition, the isoflavones found in lentil grains are a fairly potent anticancer drug. They are able to suppress the growth of malignant neoplasms and also work as a prophylactic agent. And this plant has one more interesting property.
• Lentils grown in almost any soil invariably turn out to be the most environmentally friendly of all plants, because they do not have the property of accumulating harmful and toxic elements such as nitrates and radionuclides.
• One of its important properties is also the fact that during cooking or canning, more than 50% of all vitamins and microelements are preserved in it. Thus, of all legumes, this plant is the most beneficial for health products, ahead of soybeans and green peas.

For several millennia of cultivation, mankind has created many varieties of this universal plant.

They all differ in composition within the following limits:

• 24–35% protein;
• 46-52% carbohydrates;
• 0.5-2% fatty acids;
• 2-4.5% trace elements and minerals.

The energy value of lentils is considered to be 295 kcal per 100 g.

Types of lentils: photo of red, black, green and brown cereals

Different varieties have their own consistency, taste and aroma from delicate nutty to mushroom. All of them, to one degree or another, are capable of lowering blood sugar levels.

Depending on the variety, the grains can have a fairly large palette of colors, which is sometimes important for decorating the table and creating a festive look for dishes.

The following colored varieties of lentils are best known:

• brown - the most common and largest type, requires 30–40 minutes of soaking before cooking, suitable for vegetable soups, cereals and salads, cooks for about 30 minutes;

For the recipe for Pardin's lentil soup, this particular type of cereal is used:

• green - unripe brown, cooks for about 10 minutes, bursts during digestion, therefore, it is necessary to follow this process during cooking, used for soups and original salads;

• red - cooks for about 15 minutes, does not have a shell, when boiled it acquires a golden hue, good for mashed potatoes and soups, when boiled it turns out a good side dish;

• white - cooks for about 25 minutes, the taste is neutral, good as a minor addition to soups and salads, is often used to make flour;
• dark green or Puy - French lentils, not boiled soft, used for salads, has a pronounced taste and spicy smell;
• disc-shaped - most suitable for diabetics;
• black, or "Beluga" - small fruits similar to beluga caviar, you can cook without soaking for about 20 minutes.

Lentil stew

According to legend, it was a red dish, that is, from a small red variety. To make a "sellable" stew, you first need to create a vegetable broth, consisting of a chopped onion, half and several pieces or a root.

It takes about 20 minutes to cook the broth in a 2–3 liter saucepan. All this time, a couple of glasses of lentils are soaked in warm water and then, after rinsing with cold water, they are poured with the resulting broth without vegetables.

• Cook until tender, but constantly monitor the process, because the cooking time for the same variety is very different, and it can be digested in literally a minute, in addition, foam may form during cooking, which must be removed.
• At this time, you need to grate the remaining half of the carrot and fresh celery on a fine grater, beat in a blender with half a teaspoon and load all this into the boiling broth about the middle of cooking.
• Carrots and celery, sweat and onions are loaded first. Previously cooked vegetables are also loaded there.
• After the broth boils again, after 10 minutes, you can attend to and. Suitable for this

  In the future, we will definitely post a step-by-step recipe in our

Recently, you can often hear the name of such a plant as lentils. What it is? Previously, this question would have elicited a grin. After all, this cereal from the legume variety was widespread even in the period of Kievan Rus. Moreover, it formed the basis of most dishes.

History of appearance and use

Even in the Neolithic period, lentils were cultivated, what it is and what is its use, people of different eras and on different continents knew. The exact place of origin of this culture is not known. In Asian countries, the divine descent from the Himalayas is attributed to lentils. India and Bangladesh consider themselves to be the birthplace of the plant.

In ancient Egypt, lentils were laid with the dead to help them overcome the long journey to the afterlife. In Greece, this product was considered the food of the poor. The Romans believed that lentils would help calm the nerves. Also, in many other countries, the plant was used as a medicine for various diseases. For the monks of the Kiev-Pechersk Lavra, lentils were the main thing during long fasts.

Views

Today, several varieties of lentils are known:

Composition and useful properties

The third place in the amount of protein among plants is taken by lentils. What does this mean? This product may well replace meat. In addition, the plant contains very little fat. Ingredients: proteins, carbohydrates, fats - 30%, 50%, 1.5%.

Lentils are also high in vitamin B1 and niacin, which are commonly found in meat and are very important for a healthy vegetarian diet. Sprouted beans are also high in vitamin C.

Another advantage of the plant is the presence of antioxidants, which are used to prevent cardiovascular diseases, and also significantly reduce the risk of cancer.

Lentils, which have a caloric content of only 310 kcal, are often used in various diets. It causes satiety and keeps it for a long time, while due to its low level of fat it does not add extra pounds.

One of the most environmentally friendly foods is lentils. It doesn't take long to explain what this means for a modern person. The plant does not accumulate radionuclides, nitrates and toxic substances. Therefore, even grown in polluted conditions, it remains relatively clean.

Secrets of Correct Cooking

Before you start cooking lentils, it should be sorted out thoroughly. This must be done without fail, since small black stones can be wedged in among the beans during harvesting. Depending on the type of lentil, you can soak it or not, but in any case, it is advisable to rinse it well.

An important factor is the selection of the correct amount of water. If you want to prepare a crumbly side dish, then the ideal proportion would be 1 kg of seeds to 2 liters. liquids. When making mashed potatoes or when you just need boiled lentils, add another 1 liter. water. Red varieties will require less liquid than brown-green varieties.

For proper cooking, the lentils should be placed in boiling water; when boiling again, put on a minimum fire. The foam formed during cooking should be removed and the lid of the pan should not be closed until it disappears completely. For better cooking, the lentil dish is best seasoned with salt at the end.

Combination with other products

Lentils go well with stewed vegetables and fried onions. This product can be added to stews to thicken or puree separately. Due to their high protein content, lentils are often used as a side dish. Raw or fried vegetables and greens work well with it.

When cooking lentils, it is best to use Indian spices such as curry. Also, beans go well with carrots. Its sweet taste complements the pungency of the seeds. The famous Indian soup combines red lentils, coconut milk, tomatoes, a mixture of garam masala and carrots.

You will get an interesting taste if you cook lentils not in water, but, for example, in mushroom or any other broth. And if you pour olive oil on top, in which you grind a bunch of mint, then the taste will be divine. As a dressing for lentils, tomato sauce and just fried onions are well suited.

Lentils with mushrooms

There are a wide variety of lentil dishes that will be amazingly tasty and equally healthy. One of the most popular is lentils with mushrooms. First of all, you should select small stones and rinse the seeds. Put lentils and water in a saucepan, one to three, let it boil and reduce heat. The beans should be cooked for 20 minutes. Season with salt five minutes before cooking. If there is excess liquid left, then simply drain it.

Chop 2 garlic cloves and 2 small onions finely. Chop 2 carrots on a coarse grater. 300 grams of champignons should be rinsed first and then cut into halves. Throw onion and garlic into a preheated pan with vegetable oil, lightly fry. Then add the grated carrots and stir continuously for 3 minutes. After adding the mushrooms, you need to fry all the ingredients for another 10 minutes.

Season the dish with salt. The next step is to add the lentils, simmer for another 5 minutes and pepper. Garnish with parsley and dill before serving.

Summary

An amazing plant is lentils. The benefits and harms of this product depend on proper preparation and adherence to the consumption rate. Lentils can both help fight certain diseases and provide vegetarians with the necessary set of minerals and vitamins, or they can simply become a delicious dish on your table.

Today, lentils are an almost forgotten product that exotic lovers and seekers of new taste sensations occasionally indulge in. However, this was not always the case ...

Just some 150 years ago, lentils were the most important product on the table of most Russian people. Moreover, at that time Russia was number 1 in the world in the cultivation and export of lentils. But we, thanks to the total mechanization of agriculture, did our best and forgot about the centuries-old traditions of our people, after which we filled our diet with potatoes, then wheat, and then Coca-Cola with Big Macs ...

Or have they not forgotten, but wisely replaced them with more wholesome and satisfying products? It is unlikely ... After all, before, lentils were loved not only by the Russian people, but also by the Babylonians, Egyptians and even Greeks. Moreover, it was not used by some poor people or slaves, but by all segments of the population - up to the most noble masters and kings!

In general, we believe that it is time to remember how useful lentils are, what dishes can be prepared from them, and whether they are worth eating at all.

Chemical composition

Benefits of lentils

Lentils are a whole product that humanity has not yet guessed to clone and modify at the genetic level. Harmful semi-finished products from lentils also do not exist yet. On top of that, lentils are simply not capable of accumulating radionuclides and nitrates. So, from the point of view of naturalness, lentils are ideal.

Lentils are also useful because they contain a lot of vegetable protein, which helps to gain muscle mass safely for the cardiovascular system and kidneys.

For the sake of fairness, we note that the protein in lentils does not contain all amino acids, therefore, in terms of providing the body with the entire set of amino acids, one cannot rely solely on this product. True, this does not bother vegetarians, vegans, and even. And in general it is not in vain, because lentils are not just a food product, but a truly healing remedy from the "bins" of nature.

Lentils are able to lower blood sugar levels (note for diabetics), saturate the blood with hemoglobin (due to their high iron content), and also prevent diseases of the gastrointestinal tract and genitourinary system. Even breast and rectal cancers are receding, "noticing" lentils on the horizon. Of course, it is difficult or even impossible to cure oncology with lentils alone, but as an aid in treatment, this is an excellent option.

At the same time, the greatest effect from the use of lentils will be obtained by those cooks who, instead of cooking or frying this "cereal", will take it and germinate it. The main thing, after that, is to thoroughly chew everything that has been grown ...

Lentil damage

Lentils, like any legume, cause gas. Especially if you mix lentil porridge or stew with some carbohydrates (cereals, bread) or meat. If lentils are eaten without such additives, then gas formation will be moderate, or even barely noticeable.

But increased gas formation is not harm, but so an inconvenience. Lentils also have dangerous properties! These include the ability to heavily load the stomach and kidneys, which leads us to the conclusion that lentils are harmful for people with kidney problems, suffering from gout and joint diseases.

In addition, lentils contain almost one and a half times more calories than rye bread. So it is difficult to consider it an ideal weight loss product. Although compared to any type of meat, lentils are clearly safer for the figure.

Types of lentils

In our area, there are at least 5 types of lentils:

• Green (French) - the least ripe product, ideal for salads and meat dishes
• Red (Egyptian)
• Black (beluga)
• Yellow is a green lentil without a shell
• Brown (pardina)

Note that green, red, brown and yellow are the four "facets" of the same lentil. Only at various stages of maturity. However, despite this, each type of lentil has its own characteristics, both in composition and in culinary properties.

In addition, lentils vary in size and are large (6-8 mm in diameter) and small (up to 5 mm in diameter).

Cooking applications

Lentils are highly respected by German, Indian and Chinese chefs these days. However, in other countries, experienced chefs are happy to take up the preparation of dishes from lentils. After all, the grains of this culture do not require preliminary soaking, they are very malleable and quickly cook.