Overview

• Adding a dash of food-grade vinegar once the water boils yields softer, more tender lentils and enriches dish quality.
• The acid diminishes antinutrients such as phytic and oxalic acids, improving absorption of iron, calcium and other minerals.
• Vinegar’s action reduces compounds that cause gas, making lentils and similar legumes easier to digest.
• Home cooks can extend the trick to beans, chickpeas, potatoes, rice and hard-boiled eggs without noticeable flavor changes.
• Recent coverage highlights that no exact measurement is needed, recommends various vinegars for different tastes and notes extra gains like antioxidants and a lower glycemic index.