Lentils are the most digestible and antioxidant among the legumes, rich in protein, iron, copper and sugar. Flavonoids and niacin in lentils provide antioxidant properties. In a dish of lentils, the high thiamine content help to improve cognitive performance and concentration. They are also sources of purines, and should be avoided by people told to avoid it.

  • crunchy
  • ideal for soups and main courses
  • rich in iron