Lentils with mushrooms recipe. Lentils are a very nutritious and healthy product, one of the highest quality plant protein sources. About lentils people learned before about other legumes: in ancient times it was grown in Egypt, the Mediterranean countries, West Asia and Southern Europe and is mentioned in the legends of the Old Testament. In Babylon, lentil dishes loved rich people; and in Egypt, it was eating even Pharaoh - archaeologists have discovered in the remains of one of the tombs of the dried mashed lentils. The Greeks ate it instead of meat and bread.
The disadvantage of this amazing culture is considered to be the fact that it kept pace unevenly on the same half of the stem pods ripen, and it's time to clean up, and the rest still green pods. Collect lentils can only manually. When vegetarians say that lentils can replace meat, it is quite possible to believe: the protein in it a lot - up to 60%, and it is easier to digest than meat protein and iron in it than in other legumes. Varieties of lentils a lot, but most of the food consumed in three of them: brown, green and red. Brown lentils preparing pretty quickly if it boils, it will have a light nutty flavor, but it is necessary to make sure that it is not digested, not to get unappetizing kind of porridge, though good taste. Very beautiful green lentils: it does not lose its shape when cooked, and it is good to add to salads, but it is necessary to cook longer. Red lentils are also called Egyptian: because it is possible to prepare mashed potatoes and soups - they are obtained by spicy and very tasty, and filling for pies and pie. Salted lentils shortly before the end of cooking. it is not necessary to soak it - just go, wash, and can be cooked immediately.