Beans Peas & Lentils

Lentils, Split Red (Organic)

Lentils, Split Red (Organic)
Lentils have a near cult following in India with over 50 varieties. Rich in fibre and vital nutrients and the quickest of all legumes to cook, these reds are the fastest of all. Red lentils are soft when cooked, best in purées and soups.
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HOW TO USE Pumpkin and Red Lentil Curry: Fry onions and 1/2 chopped butter pumpkin until golden. Add red curry paste, cook 1 minute. Mix in 1 cup coconut cream, lentils and 2 cups water. Boil, reduce to a simmer until cooked. Stir in fish sauce and vegetables. Cook until tender. Serve on rice or couscous, try gluten-free Millet Couscous for a great alternative to rice. Red Soba: Cook 200g split red lentils Toss cooked buckwheat soba noodles with the cooked split red lentils. Add sliced leek and broccoli. Dress with olive oil mixed with garlic and ginger. Serve with a squeeze of lime for a light summer meal Red Lentil Dhal: Bring 250 g lentils to boil, reduce heat. Add fresh ginger and turmeric powder. Cook to tender. Fry spices - cumin, coriander, cayenne, salt. Combine all. Serve with fresh coriander garnish.

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Serving size    50 g
 
 
Per Serve
Per 100g
Energy (kj)
619
1239
Protein (g)
12
24.0
Fat Total (g)
0.5
1.0
- Saturated (g)
0.1
0.3
Carbs, total (g)
26.5
53.0
Sugars (g)
0.9
1.9
Sodium (mg)
2.5
5.0
fiber, total (g)
0
Ingredients

Organic red lentils