Are lentils as nutritious as dried beans (such as kidney beans, black beans and garbanzo beans)?
Absolutely! Like all dried beans and peas, lentils are high in fiber. Just a half-cup of cooked lentils provides nearly as much fiber as two cups of cooked oatmeal, and much of it is soluble fiber that helps lower blood cholesterol. All legumes are excellent sources of iron and the B vitamin folate that is so important to producing and maintaining healthy DNA, and lentils are highest of all. Like other legumes, lentils provide both protein and antioxidant phytochemicals like flavonoids. Limited data suggests that whole lentils that are not split and skinned may retain the most antioxidant power. Lentils’ easy preparation requires no soaking like other dried beans, so you can go from pantry to table in about half an hour, depending on the type of lentil you choose. Red lentils take less time to cook and become purée-like, so they’re great for thickening soups or in dhal. Green and brown lentils hold their shape so you can use them in salads, soups or entrees.
