Why are lentils and beans soaked before cooking? Here's everything you need to know about soaking these legumes
Don't store avocado like this: it's dangerousWhy are lentils and beans soaked before cooking? Here's everything you need to know about soaking these legumes
Before cooking and consuming lentils and dried beans, it is necessary to soak them; but what is behind this culinary custom? Why is it so important to soak these legumes in water? There are several benefits to soaking lentils and beans before cooking, including for health; in fact, soak these legumes improves digestion and nutrient absorption, removes phytic acid and tannins that often cause swelling.
Let's find out all the reasons behind thesoaking of lentils and legumes, and what are the health benefits. (Read also: Beans and lentils will save us! We need to grow more legumes to reduce pesticides and really feed the earth)
Index
Soaking beans and lentils: benefits
Soaking lentils and beans is not only great for better nutrient absorption, it also promotes stimulation of amylase, which is a molecule that helps break down complex starch in lentils and beans, thus making them easier to digest. In addition, most legumes are rich in oligosaccharides complex, a type of sugar that brings flatulence and gas. The soaking process reduces the levels of oligosaccharides and aids in digestion and absorption of nutrients.
Why is it essential to soak lentils and beans?
Lentils and beans are often polished with artificial colors and additives that are harmful to health. In some cases, improper cleaning and unsanitary packaging can leave crop residues, i.e. herbicides such as glyphosate. The latter is a herbicide, mainly used in agriculture to eliminate weeds and rodents; therefore, proper washing, soaking and cooking of lentils and beans is essential to ensure their safe consumption.
How to soak and cook lentils and beans perfectly
Another reason why you need to soak lentils and beans a few hours before cooking, it is precisely to reduce cooking times.
For optimal cooking, we recommend that you wash your legumes and soak them before cooking them; lentils, for example, need 6 to 8 hours to soak, while beans need about 12-18 hours. The best option is to soak them overnight.
The water used to soak the legumes should not be used for cooking, because it contains tannins e phytic acid which can cause bloating and abdominal discomfort. To avoid waste, it is advisable to use that water to water the plants, as it contains nutrients that can help them grow.
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