Green lentils are a type of legume that are a popular source of protein for vegetarians, as they are rich in this essential nutrient. Green lentils also offer a number of other beneficial nutrients such as fiber and iron. In addition to eating lentils on their own, you can add lentils to soup and other recipes for a nutritional boost.
Large, flat green lentils that retain their shape well during cooking. Their mild flavour and soft, mealy texture make them suitable for many dishes such as soups, casseroles, vegetable bakes and stuffed vegetables.
The lentil is 25 percent protein—second only to soybeans as a source of usable protein. Lentil is an excellent source of vitamin Aand provides fiber, potassium, B vitamins, and iron. Unlike meat, poultry, fish and eggs, this protein source contains no cholesterol and virtually no fat. Lentil, eaten with a grain, such as rice, wheat, or barley, provides all the essential amino acids required by the human body in a balanced diet.
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