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Red split lentils are the fastest cooking of all the lentils and are often used in Indian cuisine. Organic red split lentils do not hold their shape well so makes an excellent puree and are used to thicken soups
Product of Turkey
| Nutritional Information | Ā | Average quantity per 100g |
| Energy | Ā |
1350kj |
| Protein | Ā |
25.5g |
| Carbohydrates | Ā |
41.8g |
| Sugars | Ā |
1.7g |
| Fat Total | Ā |
1.9g |
| Fat Saturated | Ā |
0.2g |
| Sodium | Ā | 0.09mg |
Ingredients:Ā Red Lentils (100%)
BenefitsĀ See the benefits of this product
Lentils are low in calories, rich in iron and folate and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors. Red Split Lentils are a very good source of dietary fibre, copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6.
ServedĀ BestĀ See the best way to serve this product
Organic red split lentils do not hold their shape well so makes an excellent puree and are used to thicken soups, curries or stews. They are also great in salads when cooked for a shorter time.
How to cookĀ See how to cook this product
Wash lentils under running water. Place in a pan with water or broth (use 1 1/2 cups of liquid to 1 cup of lentils). Bring to the boil, then turn down and simmer. Stir them now and again to prevent sticking to the pan. Cooking time depends on whether you want them for salads, a thick puree or turn into mush. Around 15 minutes will start to turn them into a puree, 25 minutes youāll have mush. Cook them for around 10-15 minutes if you want to use them in a salad, you want a tender but firm texture and for them to still hold their shape.