Lens culinaris is a plant of the Fabaceae family whose seeds, lentils, are edible pulses characterized by interesting nutritional and healthy properties. Lentils are rich in proteins, for this reason these legumes can be considered an alternative to meat, in fibers, useful to treat constipation and to improve the digestive processes, and are a low-fat food. In addition to this, lentils have mineral salts, such as potassium, useful to regulate hypertension, phosphorus, iron, zinc, calcium, copper, magnesium, sodium, and vitamins such as A, group B, C and K. Eating lentils is helpful in order to keep under control the levels of cholesterol and blood sugar and brings sense of satiety. Lentils are also a source of antioxidants, according to a study of 2011 and published on Journal of agricultural and food chemistry by a team of North Dakota State University, USA. We bring also to your attention another article that sums up the results of a research performed at the same university, the North Dakota State University, and published in 2007 on the Journal of food science. The results of this research state that the introduction in the diet of legumes, such as beans and lentils, can play a role in prevention of atherosclerosis thanks to the inhibition of the oxidation of LDL by the antioxidants of the legumes. Finally, lentils are also rich in folic acid, useful during pregnancy for the correct development of the fetus but also for adults for the proper functioning of the nervous system and for the production of energy. Lentils should be soaked for a night, the exception is represented by the red lentils, and can be eaten after cooking. For what concerns iron contained in lentils, in order to have the maximum amount of this mineral it is important to add vitamin C. For this reason you can eat lentils together with a salad seasoned with lemon juice or choose at the end of the meal a fruit such as kiwi or oranges on the basis of seasonality.