Lentils are the most known and popular pulses worldwide. They are found in a great variety of colours and sizes, with or without their husk, whole or split.
USA and Canada are the largest producers of lentils. In Greece, they are cultivated in many regions, like Larissa, Serres, Kozani, Farsala and Eglouvi in Lefkada.
Lentils are mostly cooked as a soup, but also as a salad or a garnish in several dishes.
Lentils are rich in vegetable fibres, both soluble and insoluble, which help reduce cholesterol and prevent constipation.
In addition, they contribute to the health of the heart not only due to vegetable fibres but also due to their significant amounts of folic acid and magnesium content.
In addition to their beneficial properties for the digestive system and heart, they are especially important for regulating sugar disorders as they prevent the rapid increase of sugar levels in blood after a meal.
They are also a very good source of proteins and have a high content in iron, which is not easily absorbed by the human body.
In order to increase the absorbency of iron, it is recommended to consume a vitamin C source along with lentils, such as a tomato sauce, peppers or lemon juice. On the contrary, the combination of lentils with calcium sources, like cheese, reduces iron absorbency.