- Sauté the onions with olive oil for 5 minutes over medium heat.
- Add the vegetable broth, carrots, lentils and amaranth. Bake for 30 minutes over medium heat with the lid on.
- Serve as a main course.
Properties of amaranth with lentils
This recipe is very rich in high biological quality proteins. Amaranth contains the amino acid lysine, deficient in all cereals, and methionine, limiting amino acid in legumes. However, it is deficient in the amino acid tryptophan, abundant in food sources above.
For these reasons lentils combine perfectly well with amaranth grain, because each one complements the biological value of protein, resulting in a mixture of proteins of high biological value.
Therefore, this dish contains all necessary amino acids for humans, because it combines two healthy vegetable protein sources. We must note the variety as a key role in acquiring good protein for vegetarian diets.