Are you a fan of soups? So are we! We are currently enamored with lentils and wanted to share this delicious recipe with you all. Enjoy!
Raw lentils are 8% water, 63% carbohydrates including 11% dietary fiber, 25% protein and 1% fat. Lentils are a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients, including folate (120% DV), thiamin (76% DV), pantothenic acid (43% DV), vitamin B6 (42% DV), phosphorus (40% DV), iron (50% DV) and zinc (35%), among others. When lentils are cooked by boiling, protein content declines to 9% of total composition, and B vitamins and minerals decrease due to the overall water content increasing (protein itself isn’t lost).
Lentils have the second-highest ratio of protein per calorie of any legume, after soybeans.
The low levels of readily digestible starch, and high levels of slowly digested starch, make lentils of potential value to people with diabetes. The remaining 65% of the starch is a resistant starch classified as RS1. A minimum of 10% in starch from lentils escapes digestion and absorption in the small intestine (therefore called “resistant starch”).