Lentil soup is delicious. But the lentils can be eaten as a side vegetable, and they come in many different colors and tastes. Harvested only for the seeds, they are kind of legumes described as “Pulse” harvest. The advantage lies in the fact that they should not be washed during the night, like most other legumes require. They can be prepared quickly and easily, and can be completed in 15 to 20 minutes. And they add interesting flavor and color to any meal.
Lentils are a staple food in the kitchen of many cultures. In South Asia, Europe, the Mediterranean and the Middle East diet these little seeds are the basis for a wide variety of dishes. They provide a high level of nutrients. These fine grains are filled with protein, fiber, vitamins, minerals and phytonutrients (providing antioxidants), and they contain 20 of the 22 amino acids. Combining them with whole grains, such as barley or amaranth provides a complete protein. They can be germinated. Anyway, in the process of germination they actually develop two additional amino acids which are absent. Sprouted lentils can be used in salads and stir-fries and soups.
Lentils are a good source of iron, manganese, phosphorus and many other nutrients, but there are some dangers. Since the lentils contain purines, crystalline organic compounds that can break down into uric acid by oxidation. So, who has gout or kidney problems are warned to avoid eating these otherwise these are healthy legumes. Other problems are when cooking. When not fully cooked, they may be difficult to digest and can cause problems with the stomach.