Legumes, including lentils, are more than just a substitute for meat. In many ways, they are superior to meat. Legumes contain plenty of protein, but they also contain plenty of fiber, which meat lacks. Also, legumes are low in calories and fat, and they have zero cholesterol, which is plentiful in meat.
Try legumes, including beans, peas, lentils, tofu, tempeh, or peanuts. You can make any of these into burgers, patties, loaves, or cutlets, and use them to stuff vegetables like squash or peppers for an impressive main dish.
-Hard seeds/legumes; such as beans, lentils, lima beans, etc. -Ok to cook hard meats, such as pork and beef.
kodo millet (Paspalum scrobiculatum is botanical name) Varigalu in Telugu
Legumes such as beans, lentils, and soybeans are high in protein. Other protein-rich vegetation includes seeds such as quinoa, chia, and hemp seeds. Additionally, leafy greens like spinach and kale also contain a good amount of protein.
The type of starch that is considered to be good starch is a complex carbohydrate. Foods that contain good starch include grains, fruit, vegetables, lentils and beans.
fresh fruits and vegetables, whole grains, and legumes (peas, lentils and beans, including soybeans and soy products), and is moderate in the consumption of animal products including meat, eggs, and dairy products.
Plants that are good for eating include a wide variety of fruits, vegetables, grains, and legumes. Some popular examples are leafy greens like spinach and kale, root vegetables like carrots and potatoes, and fruits such as apples and berries. Legumes such as beans and lentils are excellent sources of protein and fiber. Incorporating a diverse range of these edible plants can provide essential nutrients and contribute to a healthy diet.
Examples of lentils include green lentils, red lentils, and French lentils. Lentils can be incorporated into a healthy diet by adding them to soups, salads, stews, or as a side dish. They are a good source of protein, fiber, and various nutrients, making them a nutritious addition to meals.
The storage time for dried legumes for food is essentially unlimited, provided they are kept dry. However, if intended as seed stock for planting, then a couple of years would be a good limit.
A good ratio for a nutritious and balanced meal with lentils is about 1 part lentils to 2 parts vegetables and 1 part protein. This combination provides a good balance of nutrients and flavors.
Lentils can typically last in the fridge for about 1 year before they spoil.
Not a good idea to buy any "brand" lentils. Go to your best local Indian or Arabic food store and get natural organic lentils.