If you have ever been to a Lebanese or Middle Eastern restaurant, there is a good chance that you may have had a rich and creamy lentil soup. I love a good lentil soup. To me, it has a very unique flavor that I don’t get to enjoy too often. After doing a little digging about this legume, I learned to love it for much more than its flavor. Lentils have great nutritional composition, something that is always good to keep in mind while deciding what to eat, and they also have quite a history.
|Lentils come in several colors|
Lentils are one of the first domesticated crops near the Middle East; archeological research confirms that they have been part of our diet for roughly 9,500 to 13,000 years. With that being said, mankind may have been eating this legume before pottery was developed and used. They are referenced in the Hebrew Bible of being used, and also played a chief part in the ancient diet of Iranians. Fast forward thousands of years, lentils are enjoyed across the world and are seen as a staple food in many countries.
If you live an active lifestyle, you may want to consider adding more lentils to your diet. With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut. In every table spoon, you are getting about a gram of protein. Besides being a great source of protein, they are also a great source of molybdenum, folate, fiber, copper, phosphorus, manganese, iron, protein, vitamin B12, pantothenic acid, zinc, potassium, and vitamin B6. To sum things up, these little guys will fill you up and give you what your body needs to get through the day.
Now that I know how awesome this little bean is, I’m sure I can find new ways to use to in the kitchen. I learned a lot from writing today’s post, so I hope you learned a thing or two from reading it! I will be coving Muenster cheese tomorrow, my all time favorite cheese!
Till next time,