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LENTILS

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