Red lentils are originally from Turkey, but are an essential part of Indian cuisine. They contain high amounts of vitamins, fibre, protein and minerals such as selenium, zinc, phosphorus and iron. Lentils are naturally gluten-free.
Red lentils are a complete protein, so they are very popular among vegetarians and vegans who like to replace meat with them.
It does not have a hull, so it does not cause bloating problems like other types of lentils. It also doesn’t need to be soaked beforehand, it is easy to boil and blend to make a smooth porridge.
Red lentils are great for thickening sauces and making delicious savoury spreads. It flavours hot and cold salads or roasted vegetables. You can make soup with it or use it as a vinaigrette. It is suitable for making savoury pancakes, for example, you can mix it with an egg or grated cheese and fry it in a frying pan.
Ingredients: red lentils.
Use: rinse the red lentils in water and add them to a pot. Cover the lentils with water in a ratio of about 1:2 (one cup of lentils to two cups of water). In an uncovered pot, cook for about 7 to 12 minutes. When cooked, the red lentils will take on a slightly yellow colour. Add salt and stir.
Contents: 500 g
Country of origin: India.