Red lentils
It is one of the most famous leguminous plants around the world. It is grown in Egypt, the Levant, southern Europe, the United States, Iran and Turkey, but originates in the Middle East and Asia.
Lentils have been used since time immemorial in cooking and food preparation, and have proven scientifically its enormous benefits to the body, its ability to fight diseases, and maintain strong health, which will be explained in this article more broadly.
Benefits of red lentils
- Lowers the level of harmful cholesterol in the blood, preventing strokes and strokes; it has a high rate of soluble fiber and a low proportion of low-density lipoproteins.
- Regulates the level of sugar in the blood; to its ability to control the proportion of carbohydrates in the body.
- Accelerates digestion, activates the digestive system, which prevents constipation and indigestion, and shows its role is clear in the treatment of sinusitis, which affects the wall of the colon.
- Reduces weight, and protects against obesity; it gives a sense of fullness and fullness for a long time after eating, which helps to reduce the amount of food eaten.
- Increases the proportion of iron element in the blood; each cup of lentils contains 36% of the total percentage of the body needs daily.
- This is what has been proven by many nutrition studies and research because it contains antioxidant flavonoids, which purify the body of cells and free radicals harmful to the body.
How to cook red lentils
Ingredients
- A cup of red lentils.
- A teaspoon of vegetable corn oil.
- A lightly chopped onion.
- A grain of chopped carrots.
- A clove of garlic, mashed.
- Grilled tomatoes.
- L of vegetable broth.
- Two tablespoons of tomato paste.
- Lora paper.
- Teaspoon of cumin.
- Small spoon of salt.
- Half a cup of corn.
How to prepare
- Heat the oil in a deep saucepan, add the onion ferns, and stir them over low heat, until soft.
- Add both carrots, garlic, cumin and salt, stirring each other for a full minute until they overlap well.
- Add lentils, corn, gravy, tomatoes, tomato paste, and lora, then stir the ingredients again.
- Cover the pot, and leave the stew simmer for half an hour on a low heat, until the lentils are cooked, and the other ingredients are tasted.
- Remove the pot from the fire, then pour the lentils into a deep dish, and feet to eat, with green peppers, pickles.