Lentils

It was for stew from this biblical groats that Jacob bought the birthright from his brother. Do you know what else lentils are famous for?

Lentils, rich in protein and amino acids, vitamins, A and C, are still appreciated not only in the Middle East, but also in many other countries of the world. In Germany, for example, they serve on the New Year's table as a symbol of well-being and well-fed life. In Russia, this groat was respectfully called the queen. In ancient Greece, a proverb was even written about her: "A smart person always cooks his lentils well."
And it’s true: in winter you can cook porridge with a warming and energizing energy from it, and in summer make a tasty healthy salad. This cereal goes well with meat and fish, giving the dishes an unusual taste.
For the good of the body
The protein contained in lentils is perfectly absorbed by our body. This cereal is also the leader among all leguminous crops in terms of iron content. According to its nutritional properties, it can even replace bread and meat. Nutritionists advise not to forget about lentils primarily to workaholics. In addition to a large number of complex carbohydrates, it contains amino acids necessary for the rapid flow of biochemical processes in brain cells, guarantees clarity of mind and increases the speed of thinking. Doctors also advise her future mothers to strengthen their immunity, their own and the baby.There is one big plus of this cereal: it is considered the most environmentally friendly, it does not accumulate toxins and radionuclides in itself. It is no coincidence in Britain, when they made the menu of the most wholesome dinner, they included lentil soup in it!
Lentils do not require soaking before cooking and cook on average from 10 to 25 minutes!
Culinary educational program
■ Use variegated pardin lentils for soups.
■ Red chopped ideal for mashed potatoes and vegetable stews.
■ Green is an excellent base for a variety of salads.
■ Black has the most delicate taste, it retains its shape and color when cooking.
The article was published on the basis of the journal "Good advice" 3/2014
Photo: Legion-Media
Material prepared by Julia Dekanova