6 tips to make beans and lentils less gassy and easier to digest

We all know that beans and lentils are rich sources of protein and carbohydrates, but we also know that they are acidic and can cause serious discomfort.

In this article, we’ll list some easy tips to make beans and lentils less gassy and easier to digest.

If you have a variety of beans, pulses, and legumes, how exactly should you cook them and consume them?

Read below.

The bigger the size of the lentils, the harder it is to digest, and the more gassiness it will lead to. For lentils that are of similar size, check for the cooking time. The longer a bean takes to get cooked, the more flatulence it will induce once consumed.

It is important to soak beans and lentils before cooking. Soak the bigger and more gas-producing beans overnight, while the smaller ones can be pre-soaked for about 30–60 minutes. The soaking water should always be discarded and the pulses rinsed well before proceeding further.

Sprout the bigger and longer-cooking-time beans before you cook, especially if you are prone to bloating.

One should avoid eating sprouts, beans, etc. in their raw forms. When the water in which you are cooking reaches the boiling point, the foam that forms on the surface should be scooped out.

5. Tempering

You can also eat after adding a tempering of ghee, garlic, and ginger. All three have carminative, i.e., anti-flatulent, properties, and they will also lend a special flavour to your meal.

The timing of consuming lentils and beans matters. Consume the bigger and longer-cooking-time beans and lentils during the day, preferably for lunch. And for dinner, one should have green gram, pigeon peas, and lentils.