Hulled Red Lentils - Selected - Natural -

Hulled red lentils

With a bright orange colour, red lentils, in addition to being quick to cook, are also easier to digest than other legumes

Description:

Red Lentils

INGREDIENTS: hulled split red lentils

To be stored in a cool, dry place at a temperature not exceeding 17°C.

Also known as "Egyptian lentils", red lentils are a variety of Lens Culinaris with a reddish color. 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.

Tasty lentils with aromas

Ingredients:

Lentils: 500 g

• Onions: 1
• Laurel: 3 leaves
• Cloves: 5
• Juniper: 6 berries
• Extra virgin olive oil: 5 tablespoons
• Smoked bacon: 80 g
• black pepper
• Vegetable broth: 1 L
• Red wine: 80 ml

To prepare the tasty lentils with aromas, fry the finely chopped onion in a non-stick pan with a little oil over a low heat, then add the bay leaves, juniper berries and cloves.

Finely cut the smoked bacon into strips or cubes, then add it to the onion. When the onion has softened, add the dried lentils and let them absorb the seasoning for a few moments. Let everything cook for a few minutes, always over a low heat; then add the red wine and let it evaporate.

Wet the lentils with the broth, slowly, and continue cooking for at least 45/60 minutes, depending on the size of the lentils, with the pan covered. Check often that the legumes do not dry out too much: in this case, add a few ladles of broth. Finally, season with salt and pepper, and serve the tasty lentils with the aromas while they are still hot. Remember that lentils tend to absorb cooking liquids even away from the heat, so, if you don't consume them immediately, keep a little broth aside to add to the preparation to make it softer.

 

Calories - 310 kcal
Fat - 1.6 g (of which saturated 0.4 g)
Carbohydrates - 37.6 g
Protein - 24.2 g