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| ( Lens culinaris ) | |
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| Description | |
| The Lentil belongs to the family of Legumes. The seed is disc-shaped: some varieties are big-sized (6-9 mm), yellow or green, while others are medium-sized (3-6 mm), orange, red or brown. Lentil sprouts grow quickly, in 5/6 days they are ready to be eaten. They have a delicate taste. |
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| Properties | |
| Lentil sprouts have a high content of carbohydrates, proteins, fibres, Iron, Calcium, Phosphorus, Potassium, they are rich in vitamins (A, B1, B2, B3, B6, B12, C, E). They help regulate the blood sugar rate and reduce cholesterol. They have a little content of unsaturated fats, which are useful to prevent arteriosclerosis. |
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| Use | |
| Lentil sprouts should be eaten either steamed or cooked in the frying pan for a couple of minutes. Their delicate taste is suitable with cereals (bread, rice, pasta). They supply our organism a complete and well-balanced fat content, while they help keep a good cellular turgor with correspondent skin rejuvenation. |
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| One of the many recipes | |
Fusilli with basil pesto and lentils sprouts |
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