Lentils
The brown lentils of the legumes are widely distributed throughout the world. The first source of its export is the State of India, where it is grown in all kinds. It is green, yellow, brown and black. It is useful in all kinds and colors. It is the most important food containing vegetable protein, with a protein content of 26%, in addition to many vitamins and minerals important.
Benefits of brown lentils
- It protects against clots and arteriosclerosis, because it contains a high amount of soluble fiber, which in turn helps to reduce the level of harmful cholesterol in the blood, and reduces blood sugar, by modifying the level of carbohydrates, and reduce absorption.
- Stimulates the digestive system, improves digestion, which helps to treat the constipation suffered by some people, in addition to its ability to treat the disease of sinusitis, which affects the membrane of the colon.
- It prevents obesity and reduces weight; it gives a sense of fullness and fullness, which is why it is one of the most important foods that enter into slimming diets.
- It protects against cancer of all kinds, especially breast cancer; this is due to the flavonoids present in it, which are considered effective antioxidants.
- Reduces exposure to heart disease, and reduces the risk of brain trauma.
- Increases the amount of iron in the blood, each cup of lentils contains the equivalent of 36% of the total amount needed by the body of iron.
- Contains a large proportion of potassium, which is an important source of the modification of electrical activity in the body, which helps to improve the functions of the brain, kidneys.
- Contains a high percentage of vitamins and minerals that stimulate metabolism in the body and stimulate the nervous system, preventing exposure to many diseases, such as Alzheimer’s, night blindness, arthritis, diabetes, and fetal abnormalities.
Brown lentils soup
Ingredients
- Tablespoon vegetable oil.
- Chopped onion.
- Bead carrots for small cubes.
- A boiled potato.
- Two cubes of chicken broth.
- Four cups of hot water.
- A cup of brown lentils.
- A pinch of pepper.
- Salt, to taste.
How to prepare
- Heat the oil in a deep saucepan, add the onions, onions, carrots and onions to the onion until golden.
- Place the chicken broth in a cup of hot water and leave until it melts.
- Add both gravy, lentils and potatoes to the pot, then combine the ingredients with salt and black pepper.
- Let the soup simmer over low heat for no more than 45 minutes.
- Sprinkle the soups in a deep dish, add a little lemon juice, and warm the feet to eat.