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Decorticated Red Lentils

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With a bright orange color, red lentils are also quick to cook and easier to digest than other legumes 

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Description

Red Lentils 

INGREDIENTS: peeled broken red lentils 

To be stored in a cool and 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 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.

Tasty lentils with aromas

Ingredients:

Lentils: 500 g

  • Onions: 1
  • Bay leaf: 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, in a non-stick pot, the finely chopped onion with a little oil, over 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 withered, add the dried lentils and let them absorb, for a few moments, the seasoning. Cook for a few minutes, always over low heat; then add the red wine and let it fade.

Wet the lentils with the broth, flush, and continue cooking for at least 45/60 minutes, depending on the size of the lentils, with a covered pot. Often check 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 aromas when they are still hot. Remember that lentils tend to absorb cooking liquids even away from the heat, so, if you do not consume them immediately, keep aside a little broth to add to the preparation to make it softer.

Nutrition Facts

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

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.

The images are inserted for illustrative purposes, the product may undergo changes based on stock availability and the selected weight.

Information

ITSP0328-500g
ItaliaSpezie

Origin

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