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lens

The lenses are small round and flat bays, brown, green, red or yellow in color, depending on their variety. The lenses are rich in nutrients, in particular in protein, fiber and minerals, and they are considered a healthy and nutritious food. They are often used in many recipes of vegetarian dishes, but they can also be added to meat or fish dishes.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

116

Calories
Creamy lentils and pan-fried scallops
Creamy lentils and pan-fried scallops
Dishes Healthy recipe
Nutrition
Values per 100 grams

Calories
116 Cal
Lipids
0 G
Cholesterol
0 Mg
Sodium
2 Mg
Potassium
369 Mg
Carbohydrates
20 G
Protein
9 G
Sugars
1 G
Vitamin B
0 Mg
Vitamin C
1 Mg
Iron
3 Mg
Magnesium
36 Mg
Food fibers
8 G
Calcium
19 Mg

FAQ

What is the point of soaking lenses ?
- Lentils contain phyto-nutrients that tighten the hull of lenses and can extend the cooking time. The soaking allows you to soften the shell and reduce the cooking time by half. - Lentils contain substances that can make digestion difficult (such as oligosaccharides) and cause flatulence. The soaking reduces the quantity of these substances, which facilitates digestion. - Lentils contain vitamins and minerals that dissolve in water. The soaking makes it possible to recover these nutrients in soaking water and use them for cooking. - The soaking gives a more tender texture to the lenses and to improve their taste by releasing the aromas.
What are the health benefits of lenses ?
- Lentils are a source of high quality vegetable protein, which contribute to the growth and repair of body tissue. - Lentils are rich in dietary fiber, which help maintain healthy digestion and healthy cholesterol levels. - Lentils are a good source of iron, which is necessary for the production of hemoglobin and the transport of oxygen in the body. - Lentils contain potassium, a mineral that helps maintain healthy blood pressure. - Lentils are a good source of magnesium, a mineral that is important for bone health and muscle function. - Lentils are a good source of phosphorus, which is necessary for the formation of bones and teeth. - Lentils contain zinc, a mineral that is important for immune health and wound healing. - Lentils contain antioxidants such as flavonoids that protect cells from damage caused by free radicals. - Lentils also contain beta-carotene, a precursor of vitamin A, which is important for vision, skin and mucous membranes.
How to choose fresh lenses ?
- Fresh lenses will have a beautiful uniform appearance, without spots or signs of mold. - It is important to check the expiration date to ensure that the lenses are cool.
How to keep lenses ?
The lenses can be kept in the refrigerator in an airtight container or in a plastic bag. It is important to consume them within 3 to 5 days of cooking to avoid the proliferation of bacteria.
How to freeze lenses ?
Lentils can also be frozen for subsequent use. It is recommended to put them in a waterproof plastic bag and consume them within 6 to 8 months of freezing.
How to keep the lenses dry ?
The lenses can be kept in a cool and dry place for 6 to 12 months, if they were bought dry.
What is the difference between green, red and brown lenses ?
- Green lenses are most commonly used and have a firm and crunchy texture. They have a slightly nutty taste and are often used in salads, soups and accompaniment dishes. - Red lenses are smaller and softer than green lenses. They have a more tender texture and are often used in simmered dishes, curry and stews. - Brown lenses are the largest and darkest lenses. They have a firm texture and are often used in simmer dishes and soups.
What accompaniments go well with lenses ?
- Meats: lenses can be accompanied by meats such as chicken, turkey, pork, beef or lamb, adding protein to your dish. - Vegetables: vegetables such as carrots, onions, leeks, tomatoes, zucchini, mushrooms, spinach, peppers, etc. can be added to lenses for a more complete dish. - Legumes: legumes such as chickpeas, red beans, black beans, peas, beans, etc. Can be combined with lenses for more nourishing dishes. - Cereals: cereals such as rice, quinoa, barley, spelled, bulgur, millet, etc. can be used for support.

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