Healthy Food Database
Lentils are pulses and are grown and used extensively in the middle East and India. Bought dried, they can be red, green or brown and are small and disc shaped. Lentils are easier to digest that other legumes, are low in fat, have a low GI, and combined with grain make a complete protein for non-meat eaters. The green lentils or Puy lentils are from France and very expensive. The Australian equivalent are "blue" lentils, and, like champagne cannot use the name, puy.
Category: Legume
In Season:
all year
To Buy:
Blue lentils are very small, dried, whole lentils and have a similar nutty taste to puy lentils. Brown lentils are also sold whole and, like puy, retain their shape well. Red lentils are bought split and are an orange colour. Buy lentils from a source guaranteed to have a high turnover.
To Store:
Store in an airtight container in a cool place. Store for up to 12 months.
Tips & Tricks:
Wash carefully to ensure there are no small stones.
Cooking Tips:
Lentils don't need soaking - unlike other legumes. They can cook in just 20 minutes so take care to check them regularly. Season the lentils with sea salt after cooking as the skin will toughen otherwise.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
0.1
Benefits the Following Health Conditions:*
Anaemia
High Blood Cholesterol
Atherosclerosis
High Blood Pressure
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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