Selected Natural Dry Lentils

Red lentils are a variety of Lens Culinaris with a reddish colour. Legumes rich in beneficial properties for the body and widely used in the kitchen thanks to their versatility. Red lentils, in addition to being quick to cook, are also easier to digest than other legumes.

It is an excellent food also because these lentils are low in fat, help keep glycemic peaks at bay and contain a good dose of iron, useful for everyone but especially for those suffering from mild anemia. Furthermore, thanks to the presence of vegetable proteins and especially fibre, they tend to regulate intestinal functions.

Their preparation is very simple. In fact, they do not require soaking, they should simply be rinsed under running water and cooked starting with cold water (about double the quantity of lentils) for about 15 minutes, until all the liquid has been absorbed. During cooking the beautiful initial orange color changes and becomes fader, don't worry it's absolutely normal as is the fact that the red lentils tend to fall apart.

Burghul with red lentils

Ingredients for 4 people):

• Burghul: 200g
• Red lentils: 100 gr
• Spring onions: 4
• Olive oil: 2 tablespoons
• salt
• Mint

Wash 100g of red lentils and place them in a pan, covered with cold water. Cook them for about 8 minutes, add 200 g of burghul and cover everything with hot water. Add a pinch of salt, cover with a lid and cook over low heat for 20 minutes, until the water evaporates. Transfer everything to a tray, drizzle with oil and mix with a fork. Slice 4 spring onions, sauté them in a pan with 2 tablespoons of oil and add them to the rest of the preparation. Before serving, add a few chopped mint leaves.