The proteins they contain include the essential amino acids isoleucine and lysine. Lentils also contain fiber, folate, vitamin B1 and minerals.

They are rich in fiber, which supports bowel function and the growth of healthy gut bacteria. Eating lentils can improve your overall bowel function.

Lentils have a very high percentage of protein, which makes them an excellent alternative to meat. It's also an excellent source of iron, a mineral sometimes lacking in vegetarian diets

Lentils are an excellent source of health-promoting polyphenols, which have powerful antioxidant and anti-inflammatory properties with potential inhibitory effects on cancer cells. In addition, lentils are a very good source of calcium and iron, containing more than half of a person's daily recommended intake of iron in one cup serving, which is better absorbed when combined with a source of vitamin C (orange), beta-carotene (carrot) , or malic acid (white wine).

Lentils, due to their low glycemic index, are indicated for the prevention of type II diabetes, while due to their low sodium content, they are an ideal food for hypertensive patients.

The vegetable proteins contained in lentils are rich in all amino acids except methionine and provide high quality protein with the advantage of very little fat content in contrast to meat.

On the other hand, their consumption should be avoided by people with chronic kidney failure and gout.

Archaeological evidence indicates that it was eaten 9,500 to 13,000 years ago. In our current era, in the production of red lentils, Turkey has the largest percentage of production worldwide (over 80%). One of its varied colors is the red-orange red lentils known to us which contain a lower concentration of fiber than green lentils (11% instead of 31%) and because of their size they boil faster (about 15 minutes).

Recipe for red lentil soup with lemon

MATERIALS

3 tablespoons of olive oil

1 large onion, coarsely chopped.

2 cloves of garlic, melted.

1 tablespoon of tomato paste.

1 teaspoon cumin ALL BIO

1/4 teaspoon Himalayan salt

1/4 teaspoon ground black pepper ALL ORGANIC

A pinch of chili powder or cayenne pepper

6 cups vegetable stock

1 cup ALL BIO red lentils

1 large carrot, diced.

Juice of 1 - 1 1/2 lemons.

RECIPE

Heat the oil in a saucepan over high heat and add the onion and garlic. Saute them until they turn brown (about 4 minutes).

Stir in the cumin, salt, pepper, chili powder (or cayenne pepper), and the paste and sauté for about 2 more minutes.

Add the stock, lentils and carrots. Once boiling, half cover the pot, lower the heat and simmer for about half an hour or until the lentils are tender.

Pass half of the soup through the puree mill or blender and pour it back in

For serving, you can pour extra oil and/or cayenne pepper on top or, alternatively, sour cream.

Nutritional information per 100g. Energy: 1288kJ/306kcal - Fat: 1.5g of which saturated: 0.3g - Carbohydrates: 43g of which sugars: 1g - Fiber: 18g - Protein: 21g - Salt: 0.05g

Origin Turkey