Lentils are a protein-packed plant-based food that is an important staple food in many parts of the world. In the Unites States, Washington and northern Idaho, grow a third of the lentils and they celebrate lentils every August at their National Lentil Festival.
Lentils are also one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased. Eating lentils with foods rich in Vitamin C, such as tomatoes, green peppers, broccoli, and citrus fruits or juices, helps the body absorb iron more efficiently.
Apart from a high level of proteins and iron, lentils also contain dietary fiber, folate, and minerals. One cup of lentils provides 15 grams of fiber and 90% of the recommended daily allowance (RDA) of folic acid. In fact, lentils provide more folic acid than any other unfortified food. Lentils are often mixed with grains, such as rice, which results in a complete dish.
Lentils are simple to prepare. All you need to do is rinse and boil them for 15 to 20 minutes. There is no need to soak lentils. Storing dry lentils is simple. They keep indefinitely in a cool, dry place. After long storage, the color may fade slightly, but the taste will not be noticeably altered.
One final benefit of lentils is that they are inexpensive.
Rebecca
