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 cooking 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 to keep glycemic peaks at bay and contain a good dose of iron, useful to everyone but especially to those suffering from a slight anemia. In addition, thanks to the presence of vegetable proteins and especially fiber, 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 from cold water (about twice the amount of lentils) for about 15 minutes, until all the liquid has been absorbed. During cooking the beautiful orange color of departure changes and becomes more faded, do not worry it is absolutely normal as well as the fact that red lentils tend to flake.
Burghul with red lentils
INGREDIENTS (for 4 people):
Red lentils: 100 gr
Spring onions: 4
Olive oil: 2 tablespoons
Wash 100 grams of red lentils and put them in a pot, covered with cold water. Cook them for about 8 minutes, add 200 grams 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, season with oil and mix with a fork. Slice 4 spring onions, pass them in a pan with 2 tablespoons of oil and add them to the rest of the preparation. Before serving, add a few leaves of chopped mint.
WARNINGS: The advice dispensed is in no way to be considered of medical / prescriptive value . The information provided is for purely informative and informative purposes, therefore it is not intended in any way to replace medical advice. In the presence of pathologies it is always necessary to consult your doctor.
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