Lentil flour it is obtained from green lentils that are not peeled. Rich in calories and carbohydrates, lentil flour has a diuretic and galactogenic action. Let's find out better.
> 1. How lentil flour is made
> 2. Properties and use of lentil flour
> 3. Products made from lentil flour
> 4. A recipe up your sleeve
How lentil flour is made
Lentil flour it is obtained from the processing of green lentils that are not decorticated on natural stone millstones. It can also be done at home, by putting green lentils in the coffee grinder. Some recommend leaving them overnight in the freezer first.
Properties and use of lentil flour
From a nutritional point of view, lentil flour, being a derivative of legumes, is rich in proteins and carbohydrates.
It also contains vitamins B1, B2 and B3. Also it is particularly diuretics, galattogena, that is, it favors the production of milk, and it is rich in insoluble and soluble fiber, including two probiotic fibers such as inulin and pectin.
They are also present to a high extent mineral salts such as potassium, calcium, phosphorus, iron, zinc. Its glycemic index is very low.
You can learn more about the properties, calories and nutritional values of lentils
Lentil flour products
Lentil flour can be used for both savory products and sweets, especially in the East. It is often used, similarly to chickpea flour, together with wheat flour or rice flour.
Lentil flour has a pleasant flavor, improves softness, increases the protein content and lowers the glycemic index of the products to which it is added.
With lentil flour you can make meatballs, falafel, gnocchi, tagliatelle. In India it is used a lot, they prepare some dumplings called mangodi. On the market it is quite difficult to find: only in small shops selling Indian products and on the internet. It is not found in supermarkets.
A recipe up your sleeve
- 250 grams of lentil flour,
- a liter of water,
- salt and pepper,
- about ten tablespoons of extra virgin olive oil.
Preparation: put the lentil flour already sifted into a bowl, add the water little by little, stirring, let it rest for about five hours. Stir often if you can. Finally add the salt and some rosemary leaves. Grease two non-stick pans with oil, a thin layer of oil must form on the bottom, pour the mixture into the two pans, mixing the mixture with the oil. Bake in the oven at 180 degrees for about 15-20 minutes. Sprinkle with pepper to taste.
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