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Lentils as a Complete Protein


Lentils are nutty tasting legumes commonly found in soups and stews, but they’re definitely worth taking a closer look at on their own. They are one of the oldest cultivated crops, dating back to 7,000 B.C. and play an important role in cuisines all around the world. These little legumes are very versatile, tasty and packed with nutrition.

Just one serving of lentils contains 37% of your daily recommended iron and more than half of your daily fiber. They are full of protein, folic acid, complex carbohydrates, vitamin B6 and C and antioxidants from plant compounds. Lentils help lower cholesterol and therefore promote heart health. When eaten in combination with grains such as rice, lentils become part of a complete protein. This means that the nutrients resemble the protein found in meat – so lentils are perfect for vegetarians and vegans.

RECIPE: (Meatless!) Toasted Ban Bagnat with Mozerella

Lentils are available in green, brown, yellow and black. It is important to rinse them thoroughly before cooking, because small pebbles and debris sometimes get mixed in. Lentils can be cooked in water or broth – but remember to add the salt after they’ve cooked or else they’ll get tough.

Try out lentils in this week’s Sausages with French Lentils!



- Emma Stratigos


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