The legume is very healthy and nutritious. Above all, it is an important source of vegetable proteins.
Lentils contain more protein than any other legume. They thus offer an attractive alternative to meat, whereby vegetable protein sources, unlike meat, have virtually no fat.
Lentils have a high content of fibre and complex carbohydrates.
This ensures that you stay full for a long time and the blood sugar level remains stable over a longer period of time.
Lentils are used in soups, stews, salads and much more.
In contrast to red and yellow lentils, the green/brownish ones do not disintegrate during cooking.
The normal cooking time of the lenses is about 60 minutes.
In order to reduce the cooking time of the lenses, they can be soaked overnight. Then the cooking time is only about 30 minutes.
As a rule of thumb one can say that lentils should be boiled in double the amount of water and the pot should then be filled to a maximum of two thirds.
Nutritional values 100g:
Calories: 309 kcal/ 1293 kJ
Carbohydrates: 49.2 g
Protein: 23.3 g
Fat: 1.43 g
Dietary fibre: 10.4 g
Translated with www.DeepL.com/Translator