Red lentils are one of the indispensible ingredients of vegan cuisine, which originate from the Mediterranean region, yet have spread from Asia all the way to North America as they are easy and quick to prepare and are a great source of plant-based fiber.
Significance, effects:
Just like other legumes, red lentils also have a high protein and fiber content, providing a sense of fullness and are useful for those who’d like to cut back on their body weight. They contain numerous important minerals, such as iron. Additionally, red lentils are rich in so-called phytonutrients, which help preserve the health and prevent diseases.
Red lentils also contain anti-nutritive substances, which can impede the absorption of certain nutrients (e.g. iron). However, the amount of anti-nutritive substances can be decreased by soaking the lentils or cooking them for a longer period of time.
Use:
Red lentils are cooked in a very short period of time, with a cooking time of 5-15 minutes, depending on whether they’re used as a cream or whole lentils. There’s no need to soak the lentils, it’s enough to wash them.
Red lentils can be used in soups, side dishes, vegetable stews or fritters, stuffing, pâté or salads.
Ingredients: red lentils*
*= from a Certified Organic Source HU-ÖKO-01
Certified by: Biokontroll Hungária Nonprofit Kft.
Nutritional value (per 100 g):
| Energy: |
1534 kJ / 362 kcal |
| Fat: |
2,6 g |
| - of which saturates: |
0,6 g |
| Carbohydrate: |
54,9 g |
| - of which sugar: |
2,3 g |
| Protein: |
27,2 g |
| Salt: |
0,003 g |
Storage: Keep in a cold, dry place!
Country of origin: Turkey
