Small, disk-shaped legumes high in fiber and protein. There are many varieties of lentils that range in color, from brown to green to red to yellow. They are eaten either whole or unhulled (with the skin still intact) or split in half with or without their skins. These are considered wonder foods as they are very low in fat and rich in essential nutrients like proteins and fiber.
Lentils are small, disc-shaped, protein-rich grains that belong to the legume family. They are available in a variety of sizes and colors. Some lentils are consumed whole, while some are broken into 2 pieces; some are hulled and some unhulled.
Selecting and Buying
Preparation and Use
Most commonly, lentils are cooked and tempered with spices like turmeric, chilly powder, coriander powder, asofoteda, ginger, garlic etc. Soups are also prepared with lentils.
There are many health benefits in consuming lentils, as they provide vital nutrients required by us, They are rich in soluble and insoluble fiber, proteins, potassium, folic acid, and Vitamin B.
Conserving and Storing
Dry lentils should always be stored in dry and air-tight containers. In dry conditions, they usually stay good for up to 6 months. Cooked lentils can be stored in the refrigerator and consumed within 2-3 days. Whole lentils (Green moong, Black moong) can be soaked overnight and hung in a wet cloth to enable them to sprout. These sprouts can be eaten either raw or boiled for a short while and make a very healthy breakfast salad which can be stored in the fridge for 4-5 days.