Lentils are low in fat and high in protein and fiber, and are an excellent supplement to cereal grain diets because of its good protein content. Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus.
It can be used in soups and salads; its flavors are enriched when combined with bacon, bay leaves, feta cheese, garlic, goat cheese, ham, lemon, mint, olive oil, onions, parsley, peppers, pork, radishes, sausages, scallions, spinach, thyme, tomatoes, and vinegar.
Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there's no need to soak them. Lentils cook more slowly if they're combined with salt or acidic ingredients, so always add those last.
Lentil is popular in some parts of Europe and throughout much of the Middle East and India. It is commonly used as a meat substitute. There are three main varieties of lentils. The French or European lentil, Egyptian or red lentil and Yellow lentil: all of these varieties are dried as soon as they're ripe. The regular brown lentils are commonly found in supermarkets whereas the red and yellow lentils are available in some Middle Eastern or East Indian stores. Lentils should be stored airtight at room temperature and will keep up to a year.
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