Lentils are harvested in August, but can be stored dry throughout the year. They can therefore be eaten all year round.
Nutritional value of lentils
A light legume (89 kilocalories pour 100 grammes), rich in complex carbohydrates and a wealth of diverse minerals (and iron), it satisfies hunger while providing a good quantity of plant proteins. Furthermore, it is low in fat and rich in fibre.
In the Papilionaceae family, there are four major lentil varieties :
- green lentils, the most common ;
- blonde lentils, a little larger but less tasty ;
- the red lentil or red chief ;
- the coral lentil, with a subtle flavour.
Green, blonde, red or coral, the best lentils are smooth, intact and have an attractive and brilliant colour. Select lentils of a uniform size, which makes cooking them easier. One can also eat sprouted lentils.
The varieties of lentils are mainly characterised by their colour. © DR