The lentil is a pulse originating in the Orient. It is one of the oldest plants to be cultivated, as it has been farmed for more than 8,000 years.
For centuries, the lentil provided millions of Indians and Central Asians with their valuable nutrition and vitality substances. Via Egypt and Rome, the lentil then made its way to Central Europe, where it today counts as one of the most important pulses, alongside beans and peas.
Ingredients
Lentils are available in a variety of colours and belong to the plants with the highest protein content, with up to 24 grams, depending on the type. Also, 100 grams of lentils contain 15-25 grams of carbohydrates. Of this, around 8 grams are made up of digestive insoluble and soluble roughage. Due to the high roughage content lentils have a low glycemic index (GI)*. Lentils are a source of various B vitamins, which support the exploitation of various nutrients. The minerals in lentils include iron, phosphorus, copper, potassium and magnesium. But, above all, the iron content is very impressive. Lentils are a valuable addition to any meal.
*The glycemic index of a foodstuff shows to what extent it increases the blood sugar level.
