Ideal Nutrition

Lentils

Lentils are often considered the most nutritious of all legumes, due to their high phosphorus content as well as being rich in calcium, potassium, zinc, iron and vitamin B complex.  Lentils have a high molybdenum content, a mineral that plays a role in protein assimilation, iron absorption, fat oxidation and normal cell function.  As they are low in phytates (anti-nutrients that bind to and inhibit absorption of other nutrients), they need only be soaked a few hours (or not at all) rather than overnight, prior to use.

The most common lentils are brown, red and tiny green (French).  Red are best in soups as they disintegrate during cooking.  Green hold their shape the best and take slightly longer to cook.