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Red Split Lentils 2KG | Vegan, High Protein
PLEASE NOTE - Best Before Date 05/12/2024
The lentil plant (Lens culinaris), native to Asia and North Africa, is one of humanity’s oldest cultivated food sources. With numerous varieties available, the most popular for cooking include brown, red, green, yellow, and Puy lentils.
Field peas, a type of green or yellow pea grown for drying, are split along their natural seam after being hulled. This process shortens cooking time and removes the need for pre-soaking. Split peas are nutrient-rich, offering high levels of protein and fiber while being low in fat. When cooked, they develop a creamy consistency.
Like split peas, lentils are excellent sources of fiber and protein. They are also rich in calcium and vitamins A and B. Brown and green lentils retain their outer seed coat and have a yellow interior, while French green lentils, or Puy lentils, are known for their robust flavor and ability to maintain their shape during cooking. On the other hand, red or Egyptian lentils are smaller, round, and sold without their seed coat, making them quicker to cook.
• Protein Powerhouse: Red lentils are an excellent protein source for vegetarians and vegans, with 26g of protein per 100g, covering 52% of your recommended daily allowance.
• Nutritional Value: They are rich in carbohydrates, calcium, phosphorus, iron, and B vitamins, making them a global diet staple.
• Dietary Importance: With only soybeans surpassing lentils in protein content among legumes, they are a crucial component in plant-based diets for balanced nutrition.
• Easy to Cook: Red lentils have a mild, earthy flavor and cook quickly, making them perfect for daals, soups, and quick meals.
These lentils are an excellent go-to option for busy nights when you need a healthy, satisfying meal with minimal effort.
Cooking Instructions:
1. Measure about 40g of lentils per 80g cooked serving.
2. Rinse thoroughly in 3–4 changes of water.
3. Soak in enough water to cover for 15–20 minutes.
4. Drain and replace with fresh water.
5. Bring to a boil for at least 10 minutes, then simmer for 30 minutes or until tender.
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