Lentils (Red)

Red Lentils contain high levels of proteins. Apart from a high level of proteins, lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).

Health magazine has selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, which results in a complete protein dish. Lentils also have "anti-nutritional factors" such as trypsin inhibitors and relatively high phytate content. Trypsin is an enzyme involved in digestion and phytates reduce the bio-availability of dietary minerals. The phytates can be reduced by soaking the lentils in warm water overnight.