Lentils have been cultivated for thousands of years, and evidence that they were used in the Bronze Age has been found. They do not grow wild. Lentils are legumes, and their protein content is second only to soybeans. They contain as much protein as many muscle meats.
Lentils make a hearty, filling soup. When preparing them, simmer for one-and-a-half to two hours.
THERAPEUTIC VALUE
Lentils neutralize muscle acids in the body, and are especially good for the heart. They help build the glands and blood, and may be used with a variety of vegetables and grains in soups to provide a rich supply of minerals for nearly every organ, gland, and tissue in the body.
NUTRIENTS IN ONE POUND
Calories: 1542
Protein: 112 g
Fat: 5 g
Carbohydrates: 272.6 g
Calcium: 358 mg
Phosphorus: 1710 mg
Iron: 30.8 mg
Vitamin A: 270 I.U.
Thiamine: 1.69 mg
Riboflavin: 0.99 mg
Niacin: 9.3 mg
Ascorbic acid: 0 mg
