Cooking with lentils can be blanched or not. As long as lentils are heated for a long time, the toxins in lentils can be completely eliminated, and blanching in advance is better.
Raw lentils contain two toxins harmful to human body, namely saponin and phytohemagglutinin. Saponins will stimulate the gastric mucosa after entering the human body, while phytohemagglutinin will agglutinate red blood cells and reduce their oxygen carrying capacity.
Saponin and phytohemagglutinin have a common feature, that is, they are unstable when exposed to heat, and will be destroyed and lose toxicity when exposed to high temperature. So when we make lentils, whether it is blanched in advance or fried directly, as long as lentils have enough heating time, the toxins in them can be completely destroyed.