Lentils are one  of the earliest foods to  have been cultivated. They come in a variety of colours and include green, brown and red. The green and brown tend to contain the highest level  of nutrients and fibre. Lentils are very rich source of fibre – both insoluble and soluble, which helps protect us  against cancer and cardiovascular disease. They also contain plant chemicals called isoflavones, which may offer protection from cancer and coronary heart disease.

Lentils are a good source of potassium, which needed for a healthy cardiovascular system, and help prevent water retention, bloating and high blood pressure.

Lentils are rich in iron for healthy blood and energy levels. The high zinc content boosts the immune system.

Usually lentils don’t need soaking before cooking. They are quick to cook, taking no more than 30 minutes

60 g of lentils contains

• 212 Kcalories
• 0.6 g fat
• 15.5 g protein
• 36 g carbohydrate
• 18 g fibre
• 287 mcg folate
• 0.5 mg vitamin B1
• 1.6 mg niacin
• 0.3 mg vitamin  B6
• 73 mg magnesium
• 573 mg potassium
• 2.9 g  zinc
• 34 mg calcium
• 4.5 mg iron