Miracle legumes
It’s a shame that with all the hype around so-called “superfoods”, lentils are often relegated to the background. These age-old, miracle legumes are a real godsend for sports nutrition. If you want to stay on top of your health, improve your physique, and save your budget, include these humble legumes in your dietary repertoire.
3 reasons to eat lentils
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Here are three good reasons why lentils should be in your kitchen:
- Reason 1: Lentils are an inexpensive source of protein.
If your steak and salmon habit is draining your food budget, head to the bean aisle. With 21 grams of protein per 100-gram cup cooked, lentils will significantly reduce your food costs and help add protein to your diet. And, yes, plant protein can also help you build more muscle.
- Reason 2: Lentils can help you lose weight
Quite low calorie content, about 314 kcal/100 grams in dry form — this is a tasty, satisfying and heaping cup of boiled product. Adding a little butter and/or veggies makes for a great dinner on any diet.
- Reason 3: Lentils are a powerhouse of nutrients.
Take a look at the nutritional value of lentils and you will be impressed. In addition to protein and fiber, it also contains a number of essential vitamins and minerals, including thiamin, folic acid, magnesium, iron, phosphorus, potassium, zinc and magnesium.
Lentil varieties
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- Red lentils. It boils quickly and does not have a shell.
- Brown lentils. Great for soups, the most common.
- Green lentils. Unripe grains are an ideal addition to dishes prepared from meat or rice.
- French lentils. The most delicious variety, goes well with salads and side dishes.
Recipe
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Red lentils can be used to prepare many dishes. Here’s one of them: cabbage soup with red lentils.
Ingredients:
- Red lentils – 200 g.
- Carrots – 150 g.
- Tomato – 450 g.
- Water – 1.5 l.
- Onions – 100 g.
- Cauliflower – 300 g.
Wash the lentils, chop the carrots and onions, fry in vegetable oil. Soak the cauliflower in salted boiling water for 7 minutes. Cook the lentils for a little less than half an hour, then add the cabbage to the soup. Peel the tomatoes, then chop them finely and add to the soup. Cook for a little more than half an hour. Pepper, herbs and salt are added to taste.