Legume consumption is often associated with winter stews, but incorporating them into cold salads opens up a huge range of possibilities for eating well all year round. They are digestive dishes, full of color, and very convenient to take to work, university, or on an excursion.<\/p>\n
Cooking lentils at home is a much faster and simpler process than it seems. Although canned lentils in glass jars can save you in a pinch, cooking lentils from scratch in a good pot takes barely 25 minutes and allows you to control the exact point of the legume: tender but whole, without falling apart, ideal for salads. In addition, the market offers fantastic varieties for this preparation, such as pardina lentils, castellana lentils, skinless orange lentils, or the elegant caviar (beluga) lentils, which maintain impeccable firmness after cooking.<\/p>\n
Nutritional properties<\/h3>\n
This salad stands out as a complete and very balanced dish, ideal for people with an active lifestyle or athletes:<\/p>\n