Lentils are edible seeds from the legume family. They’re well known for their lens shape and sold with or without their outer husks intact. This article tells you everything about lentils, their nutrition, benefits and how to cook them. There are many different varieties of lentils, but brown, green, yellow and red, as well as Puy and Beluga are the most widely consumed. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber.

Eating lentils is associated with an overall lower risk of heart disease, as it has positive effects on several risk factors. One 8-week study in 48 overweight or obese people with type 2 diabetes found that eating a one-third cup (60 grams) of lentils each day increased levels of “good” HDL cholesterol and significantly reduced levels of “bad” LDL cholesterol and triglycerides. Lentils may also help lower your blood pressure. A study in rats revealed that those eating lentils had greater reductions in blood pressure levels compared to those given either peas, chickpeas or beans. Furthermore, proteins in lentils may be able to block the substance angiotensin I-converting enzyme (ACE), which normally triggers blood vessel constriction and thereby increases your blood pressure. High levels of homocysteine is another risk factor for heart disease. These can increase when your dietary folate intake is insufficient. As lentils are a great source of folate, it’s believed that they may help prevent excess homocysteine from accumulating in your body. Finally, being overweight or obese increases your risk of heart disease, but eating lentils may help lower your overall food intake. They’re very filling and appear to keep your blood sugar levels steady. Source: Click here