Product Description
Like other legumes, brown lentils are high in protein and fiber, which increase the feeling of fullness and are beneficial for those looking to lose weight. They contain many important minerals.
The bloating and gas formation that occurs after consuming legumes are caused by the so-called flatulence factors present in them. This effect can be reduced by soaking the lentils before cooking or replacing the first cooking water with fresh water.
Lentils have been an important and popular ingredient for millennia. Several written sources mention them, praising them or even calling them the food of the poor. For example, Hippocrates recommended them for treating liver diseases.
In Europe, brown lentils are the most common. This variety does not differ much in nutritional value from other lentils, but for example, its cooking time is much longer than that of red lentils.
Ground lentils can also be used as flour. They are excellent thickening agents for stews.
Interestingly, many people still eat lentils on January 1st in order to attract more money in the new year
Usage:
The most common way to consume brown lentils is in soup or stew, but there are many more possibilities. They can be used to make patties, stuffing, sandwich spread, and salad.
Soak the lentils for 4-5 hours or overnight before cooking. Cooking time is still at least 30-40 minutes.
Only add salt to the lentils towards the end of cooking, as it can prolong the cooking time. Mustard, bay leaf, oregano, rosemary, and basil go well with lentils among the spices.