Organic Red Lentils 500gr

LENΤILS  RED BIO ….. known as Egyptian lentils

Lentils have been part of the human diet since the Neolithic period, in recent years red lentils are worldwide known and are slowly entering Greek Mediterranean diet.

Lentils have a relatively low calorie value and are rich in fiber, amino acids and antioxidants. Lentils also contain folic acid, vitamin B1 and minerals. They are also a very good source of iron and contain more than half of a person’s daily allowable iron in a portion of a cup. Red lentils are more digestible especially for people with irritable bowel. Consuming red lenses thus boosts the conversion of glucose into energy for the body, while reducing the risk of diabetes. Organic red lentils contain no cholesterol and no saturated fat. This makes it ideal for the heart and arteries to function properly. ‘As we all know worldwide, lentils and especially reds help people suffering from anemia improve their health significantly. They also contribute significantly to weight gain and muscle mass increase

With about 30% of their calories from protein, lentils have the third highest level of protein, by weight, of any legume or nut, after soy and hemp. Proteins include the essential amino acids isoleucine and lysine, and lentils are a cheap source of essential protein in many parts of the world, which have a large number of vegetarians.

One of its varied colors is red-orange, which are known to us as red lentils which contain a lower concentration of fibers than green lentils (11% instead of 31%) and because of their size boil faster (about 15 minutes).

From: Turkey

Recipe for red lentil soup with lemon

MATERIALS
3 tablespoons olive oil
1 large chopped onion.
2 cloves of melted garlic.
1 tablespoon tomato paste.
1 teaspoon cumin
1/4 teaspoon Himalayan salt
1/4 teaspoon black pepper grated
A pinch of chili powder or cayenne pepper
6 cups of vegetable broth
1 cup red lentils 1 large carrot cut into cubes.
Juice from 1 – 1 1/2 lemon.

RECIPE
In a saucepan, put the oil on high heat and pour the onion and garlic. Bake until brown (about 4 minutes).
Add the cumin, salt, pepper, chili powder (or cayenne pepper) and pelt and saute for about 2 minutes.
Add the broth, lentils and carrots. Once it boils, half the pan, lower the heat and let it simmer for about half an hour or until the lentils melt.
Pass half the soup through the puree mill or blender and roll it back in.
For serving you can pour over extra oil and / or cayenne pepper or alternatively sour cream.

 

 

 

500gr, organic.

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