Vilified by some, venerated by others, lentils have been a constant feature in the history of Jewish nutrition. It has been a good used for exchange (remember the exchange between Esau and Jacob: a lentil stew in exchange for nothing less than: the right of the first-born!). A dish for times of mourning and distress, it has been, and still is, the basic food during mourning as well as on the evening before the fastening of Tishá be Av (anniversary of the destruction of the two temples of Jerusalem and of the expulsion of the Jews from Spain). It also has provided, and still does, strength and vitality in (so many!) moments of shortage, whilst at the same time experiencing a splendorous revival in today's creative cooking.

Thus it is food with plenty of virtues; always recommended to ease the afflictions of the soul and to return to everyday life. From the point of view of health, lentils are an indispensable part of good nutrition according to the standards of the Mediterranean Diet, recently declared Heritage of Humanity.

Another piece of information on health and lentils: During the nineties, the department of nutritional technology of the Complutense University of Madrid has scientifically confirmed that lentils are a balanced and natural nutritive, that supplies twice and a half as much iron as bovine meat, more proteins than Emmental cheese, as much calcium as an egg and twice as much fibre as wholemeal bread. Quite some food!

 

 

Thanks to: Daniel ben Itzjak, Joan Ferré, Raquel Warcowicki, Tere Serra, Angel Figueroba and Escuela de Hosteleria de Casteldefels.