Lentils are a great product with a lot of advantages, which, unfortunately, are now undeservedly forgotten. This crop belongs to the legume family and is used both in cooking and for the prevention of certain diseases.
Lentils are rich in protein, carbohydrates, fiber, amino acids, mineral salts, potassium, phosphorus, as well as starch, fats and vitamins B1, B2, PP, C. In terms of iron content, it ranks first among legumes. About 10 species of this culture are known, most of which grow in Asian countries. It is noteworthy that during heat treatment, it practically does not lose useful substances and does not accumulate radionuclides and nitrates, even if it grows in environmentally unfavorable conditions.
In ancient times, this legume was grown in the Mediterranean countries, Egypt, Western Asia and Southern Europe, and it is also mentioned in the legends of the Old Testament. The disadvantage and main reason for the low popularity of this amazing crop is that it ripens unevenly and you can only harvest lentils by hand.
Lentils have long been used in folk medicine. The use of this product reduces the risk of developing breast cancer, as it contains isoflavones - substances that have antioxidant properties. Lentils are very useful for pregnant women and lactating mothers, because just one portion of the finished product contains up to 90% of the daily value of folic acid. For kidney stones, lentil decoction is used as a mild diuretic, taking half a glass three times a day.
Lentils can be used to make delicious and nutritious meals. Unlike other legumes, it doesn't need to be presoaked before cooking. Boiled lentils with butter, onions and garlic are very tasty. When cooking, rosemary, sage, bay leaf and olive oil are added to it.
As a second course, you can have sausages and bacon. To do this, fry a few sausages, bacon and some smoked meats in vegetable oil. Then add lentils to them and simmer over low heat, covered for 20-25 minutes. Then add cream or sour cream and cook for another 5-10 minutes.
