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Saturday, December 17, 2011



Lentils are plants belonging to the family of legumes and dried lentils seeds are considered legumes. However, all legumes or pulses are not all the lentils. The lentil is one of the foods that are very old references.
There are a variety of lentils, which come in different colors, shapes and sizes. The color of lentils varies between the color yellow, red and green to Brown and black. Most of the varieties of white, red and yellow lentils are sold after removal of their cover of the seed (peeled forms). You can buy the lentils in different forms with or without the cover of the seed, and they are divided. It has also been observed that some grains are considered as lentils in some regions. Include the common varieties of lentils, Brown / Spanish pardina, French Green / Puy green lentils, black lentils / white, yellow lentils / Richlea, landowner, peeled lentils, yellow, green, Brown, gold petite, masoor with covering of the seed (Brown), hulled masoor (red color), macachiados, etc.

Lentils are a rich source of protein, also contain; amino acids essential folic acid and iron; Due to its high content of fiber, lentils are a very effective food to reduce the level of LDL or bad cholesterol in the blood and therefore, it is an ally in preventing cardiovascular disease.

the Bible mentions that Esau, one of the sons of Isaac, sold to Jacob, his younger brother, his birthright for a plate of lentils. Genesis (25: 27-37).
This traditional lentil soup is sometimes known as the soup of Esau. Red lentils and vegetables, is then dressed with lemon flavor and garnish with Italian parsley.

ESAU'S SOUP        

4 tablespoons water
1 onion, finely chopped
2 chopped celery branches
2 carrots, sliced
2 garlic cloves, chopped
1 Pope, without husk chips and chopped
1 cup of lentils, red, washed
1 liter (4 cups) vegetable broth
2 bay leaves
1 yellow lemon cut in half
1/2 teaspoon ground cumin to taste
cayenne pepper to taste
Salt to taste
Slices of lemon and Italian parsley to garnish the dish

1. In a saucepan on low-medium heat add 4 tablespoons of water. Add the onion cooking until soft for about 4 minutes, cover the pot to avoid it to consume the water. Add the carrots, celery, garlic, and potatoes. Cook for 3 minutes.
2.  Add the lentils and the vegetable stock left to start to boil; Add the cumin, cayenne in the pot and season with salt, simmer Cook for 10 minutes.
3.  Add the Bay leaves and lemons cuts by half; Let Cook for 10 minutes, then remove the Bay leaves.
4. Serve in bowls and garnish with Italian parsley and lemon slices.

Variation: Add olive oil and lemon juice after garnish

4 servings

Nutritional value 330 calories
Protein 16.3 g
Carbohydrates 48.1
Calcium 50 gr
Fiber 4.5 g
Cholesterol 0 gr.

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