Description
Organic red lentils are a great source of plant protein and dietary fibre. They are high in potassium, folate and iron, and are naturally gluten free. Red lentils are soft when cooked, and don?t hold their shape, so are best used in purees, curries, soups and dahl. They do not require soaking prior to cooking.
HOW TO USE
You can choose to soak?red lentils?prior to cooking, as it helps your body?absorb the minerals and nutrients, and?aids digestion. Ideally soak your lentils?for 60 minutes prior to cooking. When soaking make sure you add 3x the water to the lentils, and in a large bowl as they will?increase?in size. Drain and rinse the?lentils before cooking.
Uncooked lentils can be added directly to hot pots, dahls?and soups to cook. If they are being added to cold dish or later in the cooking process (like veggie patties), they will need to be cooked first.
To cook, add your rinsed?lentils with fresh water (ratio 1:4) into a pot and bring to the boil. Reduce to a simmer for?approx?20?minutes or until soft and tender. Drain and rinse the lentils. You can now add these directly into the dish you desire, refrigerate the?lentils?and use in 2 days, or freeze them for up to 3 months (this is an easy way to have pre-prepared?lentils ready).
Origin: Turkey
Ingredients: organic red lentils
Allergens: no known, may contain traces of wheat, gluten, soy, peanuts, sesame seeds, tree nuts, eggs and dairy
Nutritional Table
Average per 100g
Energy (kj) 1239
Protein (g) 24
Total Fat (g) 1
Saturated (g) 0.3
Carbohydrates (g) 53
Sugars (g) 1.9
Sodium (mg) 5
