According to Dr. Editas Gavelienė, although lentils are often called groats, they belong to the legume category. Lentils, along with chickpeas, beans, peas and beans, are in one of the protein-rich food groups, the press release said.
“Inclusion in the diet is only desirable and recommended. First of all, the most important thing is that lentils are rich in protein and plant-based nutrients such as iron and potassium. Due to the protein content, this product is especially suitable for people who do not consume animal products. They usually have to find a source other proteins, so legumes, including lentils, are a good choice,” said E. Gavelienė.
The doctor adds that lentils are also rich in folic acid, which is useful for the body: “Folic acid is vitamin B9, which, like other B vitamins, is a trace element that is needed from the outside. It is very important for our nervous system, hematopoiesis. With a lack of folic acid , some vital functions of the body are affected.
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Lentils can be found in various colors – red, green, yellow, but E. Gavelienė assures that the color usually determines the taste. “Some colors also provide additional benefits to the body, so I recommend that after tasting one type, try another next time. Although nuts are sometimes avoided due to their ability to cause flatulence, this should be avoided by providing a variety of nutrients and diet,” said the specialist.
According to him, lentils can be not only the main focus of a dish, but also perfect as a side dish. For example, it is combined with fish instead of ordinary rice: “Fish, like lentils, is very important to include in the daily diet, and one of the options can be fish. More often, fish is eaten with side dishes, but in fact, a variety of side dishes is a step to eat healthy. By using your imagination to add variety to your food, good taste is guaranteed.”
“Rimi” invites you to discover unexpected and suitable recipes with lentils as a dish for cod fish.
Cod with lentils
For 4 servings you will need:
1 kg fish fillet
2 tablespoons of olive oil
100 gr. Spanish Chorizo Sausage
1 onion bulb
200 gr. lentils “Beluga”
200 ml of broth
100 g of spinach
1 package of prepackaged parsley
Salt, pepper to taste.
1. Cut chorizo sausage and edible onions into cubes. Heat a pan with 1 tablespoon of oil, add chopped chorizo sausage and onions, fry for 3-5 minutes until browned. Add lentils, pour broth. Bring to a boil. Cook for about 8-10 minutes until some of the liquid has evaporated.
2. Heat another pan with the remaining oil. Season the fish fillet with salt and pepper, put it on a baking tray lined with baking paper, and bake it in the oven at 180°C for 10 minutes.
3. Add spinach, chopped parsley to the stewed lentils, add salt and pepper, mix everything. Cook until the spinach is tender. Serve fish with lentils and lemon wedges.
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