Red lentils are especially popular in Arab countries. It is a national food in India, China, Turkey and Russia. Red lentils have a sweet taste and are rich in protein and iron. When subjected to heat treatment, this variety changes its color to golden yellow. In fact, the scales of red lentils are brown. However, they are removed before it reaches consumers and therefore the grains remain red.
The large amounts of fiber in red lentils are an excellent addition to the fight against high cholesterol. It is rich in phosphorus, magnesium and potassium, which improve metabolism and the nervous system. Red lentils also contain antioxidants, vitamin A, vitamin B1 and B2. Consumption reduces the risk of heart problems. Does not accumulate nitrates and toxins in the body.
Boils for 10-15 minutes and breaks down easily. Suitable for soups, cream soups and stews.
How to use: Boils much faster than ordinary lentils - only 10-15 minutes are enough. Suitable for stews, purees, cream soups, etc.
Storage: at room temperature and in a dry and cool place.
Nutritional values per 100 g.
|Energy value (Kcal)||396|
|of which saturated fatty acids (g)||0.0|
|of which sugars (gr.)||0.0|