Calories: Moderate

Protein: High

Fat: Low

Saturated fat: Low

Cholesterol: None

Carbohydrates: High

Fiber: Very high

Sodium: Moderate

Main vitamin: Vitamin B6 and folate

Main mineral: Iron, Zinc and Magnesium

 

 

 

Lentils are small and disk shape legumes high in fiber and protein and low in fat. Technically, lentils are considered a grain legume called pulse, which means they are harvested for their seeds.

 

As such they are an excellent source of Vitamin B, folate and iron. They come in brown, reddish orange or brownish green and the good thing about lentils is that, unlike beans, they don’t have sulfur which means you cannot get any gas form consuming them. 

 

 

 

When choosing lentils look for those that are smooth-skinned, uniform and evenly colored. Also, make sure they are clean and free of stones. Like beans, you want to Avoid buying them in bulk especially those that have been exposed to air or light. If you see tiny holes in lentils avoid them as well for that means tiny insects have made their way through.

 

To maintain their nutritional value, they are best served cooked with meat, milk, cheese, rice or pasta. Serving them with these combinations will highlight the protein in lentils. To prepare lentils, wash them in water and throw away those that float or are damaged.

 

 

 

When storing lentils, keep in moisture-proof containers in a cool, dark cabinet. Make sure they are protected from heat, light and especially insects.