There is a mention of lentils in the Bible, for which Esau sold his birthright to his brother Jacob. In ancient times, this cereal was very expensive; few could afford to have it on the table. And in some modern countries, for example, in Germany, the history of the beneficial properties of lentils is passed down from generation to generation. Germans believe that she brings prosperity and prosperity to the house.
Nutritionists believe that the beneficial properties of lentils are not well understood. Over time, in their opinion, this cereal will replace bread and even meat. Lentil beans contain a large amount of protein, carbohydrates, flavonoids, vitamins of group A. And scientists have proven that eating cereals can protect a person from cancer, it is enough to consume 100 g of porridge daily.
Lentils are also readily used for medicinal purposes, it is especially useful for people suffering from diabetes. Soups, salads, main courses can lower blood sugar levels. Those who have been diagnosed with stomach ulcers by their doctors can eat lentil puree. This normalizes the digestive tract. A diet that includes this variety of legumes is also beneficial for pregnant women. In addition to these properties of lentils, there is an opinion that it is an environmentally friendly product. Does not accumulate toxins, nitrates, radionuclides.
There are many countries in the world whose national cuisine is based on the use of lentils. For example, in India, soups with hot spices, herbs are prepared from it, it is eaten with rice and sauces. In Turkey, mashed lentil and beans soup is famous, and in Iran they like to make pilaf with this cereal and fruit. Pasta with onions, lentils and hot spices is popular in Egypt. In Romania, groats are the main ingredient in salads.
Lentils can be used to prepare many meals for the whole family. Alternatively, a salad with duck breast. Take 2 meat fillets, dry and put in 400 ml of chicken broth, bring to a boil, reduce heat. Leave for 15 minutes, then remove the breasts and place them on a separate plate. Fry 50 g of unsalted peanuts in a dry frying pan, let the nuts cool slightly, chop finely with a knife. Wash the frillis salad, dry well and pick with your hands into a large bowl. Cut the pear into wedges.
Prepare the sauce: mix 100 ml of vegetable oil with 60 ml of orange juice, add 30 ml of vinegar and 15 g of honey. Stir. Cut the fillet into cubes, add spices to taste and mix with the rest of the ingredients, pour over the sauce and sprinkle with peanuts. Serve immediately!
