From Egypt to the East, the History of Lentils
Lentils are one of the oldest legumes cultivated by humans, known for their numerous health benefits. They were consumed in Ancient Egypt and even placed in the tombs of Pharaohs as a symbol of prosperity. The Greeks and Romans also valued them, considering them a nutritious yet affordable food. In the Middle Ages, lentils became a mainstay in the diet of poorer, peasant classes. Today, they remain widely used around the world, playing a key role in both Mediterranean and Asian cuisines.
The Properties and Benefits of Lentils
Lentils offer many health benefits, being an excellent source of plant-based protein, fiber, and essential minerals like iron, potassium, magnesium, and zinc. They also contain B vitamins, which are vital for energy metabolism. Thanks to their high fiber content, lentils aid digestion and help regulate blood sugar levels, making them particularly beneficial for those with diabetes. Furthermore, they are low in fat and cholesterol-free, contributing to cardiovascular health.
A Classic Lentil Pasta Recipe
To make the classic pasta and lentils dish, start by sautéing finely chopped onion, carrot, and celery in a drizzle of extra virgin olive oil. Add 200g of dried lentils (rinsed) and cover with one liter of vegetable broth. Cook over medium heat for about 30 minutes, until the lentils are tender. Then, add 200g of short pasta (like tubetti or ditalini) directly into the pot and continue cooking, adding more broth if necessary. Season with salt and pepper, then serve hot with a drizzle of olive oil and, if desired, a sprinkle of Parmesan cheese.
