What is lentils and how does it look: types and varieties with descriptions and photos

Undeservedly forgotten and replaced by other legumes, lentils are back on our menu. It contains a large number of useful substances. It is an indispensable ingredient in both European and Asian cuisines.

Another advantage of lentils is that they do not accumulate toxins, pesticides, nitrates and nitrites. Let's try to figure out what lentils are, what they are, in their advantages and disadvantages.

Classification and description

Lentils are a plant from the legume family. In culture, only one of its varieties is grown - food. This is an annual herbaceous plant that forms small bushes with a height of 30 to 75 cm.

Lentil blooms with small flowers collected in a racemose inflorescence. The buds are moth-shaped, they are white, pink, purple. After flowering, a small fruit is formed - a dangling diamond-shaped bean. It may contain 1 to 3 flattened seeds with sharp edges. The color and size of the grains depends on the variety and variety of the plant.

The leader in the production of lentils in Russia is the Volga Federal District, in particular, the Saratov Region.

Types of lentils

Types of lentils are distinguished by the color and size of the seeds. Now they grow green, red and specific varieties. Specific types include black, brown, and French green lentils. According to the size of the grains, 2 types of culture are distinguished: large-seed and small-seeded.

Each variety has its own varieties. The most popular varieties of lentils in Russia are: Anfiya, Oktava, Belotserkovskaya-24, Dnepropetrovsk-3, Novaya Luna, Petrovskaya-4/105, Tallinskaya-6, Penza-14, Petrovskaya Yubileynaya. All of them belong to the green plate variety of the culture.

Black lentils

This is the most popular and expensive variety of beans. It is called Beluga because of its resemblance to black caviar. The fruit of black lentils is small (only 2-3 mm in diameter), glossy. A variety was bred in Canada, but it is especially popular in India. You can distinguish lentils by the color of the flowers (how it looks - in the photo).

Black grains contain the most protein - 35%. Their color is due to the presence of a special pigment with antioxidant properties.

Red lentils

Culture with red fruits is widespread in Asian countries. It is called pink or Egyptian. The grains are free from the shell, so it boils quickly and strongly.

In most cases, the red variety is represented by small-seeded varieties.

Green lentils

In our country, mainly plate-type green lentils are grown. It got its name due to the large size of flat seeds resembling a plate. Most varieties of the green variety are large-seeded.

The grains of plate cereals have a high level of protein - up to 31%. The most popular green lentils are French de Puy. Green varieties can come in all shades of green, from pale olive to bright green.

Yellow lentils

This variety includes types such as the large Mexican Macachiados, which features a bright nutty flavor, yellow with a red core, yellow scaly Red chief.

Yellow lentils are formed from green grains after removing the shell from them. Varieties such as Eston, Richley, Laird are suitable for this.

Yellow grains are especially popular in India, where they are used to make the traditional sambhar dish. They are produced in Europe, America and other Asian countries. The yellow variety has the highest glycemic index at 30.

Brown lentils

Brown lentils are the most common type of product. A popular variety of brown grain is the variety of lentils Motley (Pardina). This is a Spanish variety. It is distinguished by a thin shell and a dense texture, it practically does not boil soft.

This is the only variety that needs to be soaked before cooking.

Useful properties of lentils

Lentil food contains 25-31% of complete protein, which includes 21 amino acids, including 12 essential ones (threonine, arginine, tryptophan and others). Lentil protein is animal-like in composition and easy to digest, which is especially important for vegetarians.

Lentil grains are rich in vitamins and minerals, antioxidants and other biologically active substances. Due to its chemical composition, lentils have the following beneficial properties:

Carbohydrates in lentils are slow, so products and recipes with it are recommended for inclusion in the diet menu for weight loss and sports nutrition. In addition, cereals stimulate metabolic processes in the body.
The grains contain a large amount of insoluble dietary fiber, which normalizes digestion, improves peristalsis and intestinal microflora.They bind toxins and promote their elimination, regulate the level of cholesterol and glucose in the body. Soluble fiber transforms into a jelly-like mass that helps keep you feeling full longer.
Due to its low glycemic index, cereals help lower blood sugar levels. Therefore, lentil foods and recipes are recommended for diabetics.
Lentil stimulates the immune system, prevents the development of cancer.
Amino acids are involved in metabolism, hematopoiesis, immune response. Tryptophan is involved in the synthesis of the hormone of happiness - serotonin, improves the functioning of the brain and nerves. Threonine prevents fatty degeneration of the liver. Leucine is important for the he alth of bones, muscles and skin. It is involved in the synthesis of growth hormone. Methionine is a strong antioxidant, a stimulant of fat metabolism.
The rich mineral composition of lentils has a positive effect on the entire body.Manganese is a powerful antioxidant. Magnesium activates some enzymes and accelerates tissue regeneration, improves the quality of blood circulation, promotes blood oxygen saturation. Potassium normalizes the functioning of the cardiovascular system and hematopoiesis, regulates the acid-base balance. The grains contain calcium, phosphorus, fluorine, copper, iodine, zinc, selenium, etc. 100 g of lentils contains a daily dose of molybdenum, which is involved in the metabolism of purines.

Iron

Lentils are a reliable source of iron necessary for normal blood formation and prevention of iron-dependent anemia, which is especially important for vegetarians, children and pregnant women.

100 g of product contains 7.6 mg of iron. To improve iron absorption, grains should be consumed with vegetables and herbs.

Vitamins

Lentils contain the following vitamins:

Thiamin (B1). Takes part in the synthesis of nucleic acids and proteins, regenerative processes. Stimulates the work of the nervous and cardiovascular systems, adrenal glands.
Riboflavin (B2) - regulator of intracellular metabolism, general metabolism and glycogen synthesis in the liver, CNS stimulant. Normalizes the tone of blood vessels, the number of leukocytes, the work of the gastrointestinal tract. Improves skin and vision, reduces the risk of cancer.
Folic acid is especially necessary for children and pregnant women. It is necessary for the normal development of the bone marrow. Prevents the development of neural anomalies of intrauterine development. Prevents the spread of tumor processes and radiation sickness. A serving of lentils contains a daily dose of vitamin B9.
Nicotinic acid (PP) is a participant in all types of metabolism, a stimulant of hematopoiesis, the formation of leukocytes and prothrombin. PP increases efficiency and lowers blood cholesterol levels.
Vikasol (K) - regulator of blood clotting, its composition and condition, vascular permeability and elasticity.
Tocopherol (E) - an antioxidant, necessary for the prevention of vascular sclerosis and muscle dystrophy, the regulation of hematopoiesis and reproductive functions, the functioning of the nervous and cardiovascular systems, metabolic processes.
Carotenoids are stimulators of redox reactions. They affect the level of glucose and cholesterol in the blood, start regenerative processes in tissues.

Phytoestrogens

Lentils contain phytoestrogens that mimic the female sex hormone estrogen. These substances facilitate the course of menopause, prevent the development of tumor processes, endometriosis, uterine fibrosis and other pathologies in the female body.

Phytoestrogens have a milder effect on the body than synthetic hormone substitutes and have fewer side effects. Isoflavones are not destroyed during cooking. Orange lentils are especially rich in these substances.

Lentil calories

Culture refers to low-calorie, low-fat foods. The average calorie content of dry grain is 260-360 kcal, and cooked - 116-175 kcal.

Product contains both soluble and insoluble fiber and protein to keep you feeling full, so you need less grain to cook. Thanks to this, cereals are often included in the diet menu for weight loss.

100 g of grains contains 21-31 g of protein, only 1.2-2 g of fat and 42-58 g of slow carbohydrates. The least fat is found in the red varieties of the plant.

Harm and contraindications of lentils

From grains you can prepare various dietary dishes suitable for medical nutrition. But at the same time, the product has a number of contraindications for use.

Beans stimulate increased gas formation, therefore they are not suitable for people suffering from diseases of the gastrointestinal tract such as dysbacteriosis, enterocolitis, biliary dyskinesia, cholelithiasis, gastritis. A contraindication for eating cereals is hemorrhoids.

Due to the fact that the cereal contains natural purines, it should not be consumed by patients with gout, arthritis and arthrosis.

Long-term consumption of lentil products containing about 30% protein can lead to kidney damage, nephritis or urolithiasis. What contribute and contained in the cereal oxalates.

To reduce the negative impact of cereals on the digestive tract, you can cook it after pre-soaking for 4-6 hours. Vegetables, herbs, green tea will help reduce the negative impact of cereals on digestion.

Lentils reduce the absorption of calcium, iron, zinc.

Children, whose enzymatic system is still imperfect, and the elderly need to limit the use of the culture. It is permissible to include it in the diet 3 times a week.

Signs of bean poisoning: vomiting, headache, yellowness of the skin, brown urine.

Use in cooking

Distinguish between small-seeded and large-seeded or plate culture. The latter is represented by seeds 5-9 mm in size of various shades of green. All other varieties (red, black, brown and others) are mainly small-seeded lentils.

Rolled cereal is said to have better taste and higher nutritional value, but each variety has its own merits.

Brown lentils have a pronounced nutty flavor and spicy flavor. It is suitable for making soups. It can be added to salads, casseroles, stews. This variety does not boil well.

Yellow groats have a neutral taste. It boils quickly, it is used for stews, mashed soups, pates, cereals.

Green grits can have both nutty and mushroom flavors. It retains its shape well when cooked, used in salads, as a side dish for meat and fish dishes.

Red or orange grits have a savory sweet taste and are widely used in Asian cuisine.

Black lentils have a sharp taste. Its unusual color fades a little when cooked. The variety goes well with vegetables, meat, fish and spices, spicy tomato sauce.

Groats can be used to make pates, cutlets, meatballs, medallions. Lentils are used to make a drink that resembles coffee. Lentil flour is used for baking (bread, pancakes, pies) and protein shakes.

How to boil lentils

Beans cook time varies by variety and color. So, green varieties are cooked from 25 to 40 minutes, brown - 30-35 minutes, red and orange - no more than 20-30 minutes.

Grains as a result of cooking increase in volume by 3 times. Red varieties hold their shape better. Lentils can be boiled round or chopped. Chopped is used to make soups. It only takes 10-15 minutes to cook.

In order to boil lentils for a side dish, you first have to sort and wash them. Unlike other legumes, only the grains intended for soup are soaked to speed up their cooking and not overcook other vegetables.

Pour the cereal with cold water at the rate of 1:2 and bring to a boil. At this stage, you can add 1 tbsp. l. olive or other vegetable oil. The grains should boil slightly under the ajar lid for the required time. Just before the end of cooking, add s alt to taste.

You can also cook grain in a multicooker on the “Stew”, “Porridge” or “Groats” modes.

Red varieties can be cooked in the microwave. For this, 0.5 tbsp. pour hot water so that it covers the grains, s alt to taste and put in the microwave oven on the "Vegetables" mode or simply on the most powerful mode for 7-10 minutes.

Lentils go well with rosemary, bay leaf, sage, pepper, soy sauce.

How to store lentils

Lentil seeds can be stored long enough. Over time, they dry out, darken and become harder. Then you have to cook them longer, but this does not affect the nutritional value.

Optimal shelf life is 10-12 months. Lentil grains turn pale when stored in the light, so it is better to keep them in a dark place or in opaque containers, dark glass jars. A cloth bag or a cardboard box is suitable for grains. In sealed containers and plastic bags, if legumes are stored with a moisture content above 14%, condensation may occur.

Store the grain in a cool, dry place with good ventilation. In a damp room, the legumes will be covered with bloom, may begin to rot, oxidize, acquire an unpleasant odor. The same happens in a well-heated room or near heat sources.

Cooked lentils can be stored in an airtight container in the refrigerator for up to 5 days. Boiled grain can be stored in the freezer for 6 months. At the same time, the nutritional value will decrease and the consistency will change, while the taste will remain the same.