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Lentils have long been cast as a secondary ingredient since the second World War because of a shift towards a meat-oriented diet. Nevertheless, they remain a rich part of the diet in Spain and Italy, which many attribute to their lower incidences of cardiovascular disease.
Benefits of lentils include:
1. Low in fat (approximately one percent);
2. High in insoluble fiber (44 percent), which can have cholesterol-lowering benefits;
3. Contains disease-preventing vitamins A and C along with other phytochemicals;
4. Plant-based protein; and
5. Take longer to digest, which increases feelings of fullness.
How do you like to prepare your lentils? What are your favorite varieties of lentils?
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