Red Lentils are a unique legume with a high proportion of protein and fibre, which can be cooked in a few minutes without soaking
Red Lentils are a popular legume which will quickly become your faithful helper in the kitchen. It's peeled, so it doesn't need to be pre-soaked and can be cooked in a matter of minutes. It features a high protein content of 21 g/100 g, which supports the growth and maintenance of muscle mass as well as the preservation of healthy bones. In addition, it is also rich in fibre in the form of 18 g/100 g and is low in fat and sugar. It is a great addition to a healthy diet and will also be popular with vegetarians and vegans as a source of protein.
Thanks to its neutral taste and soft consistency when cooked, it fits perfectly into a variety of recipes. You can use it in thick soups, spreads, fresh salads, or as a base for Indian dhal. It also works great in vegan versions of traditional dishes - make a juicy legume burger, a tasty meatloaf or fritters. You can also add it to risotto, legume or vegetable flatbread or simply thicken sauces with it.
Red lentils will thus please not only lovers of plant-based diets, but also anyone looking for quick yet nutritious ingredients to liven up their diet.
Red Lentils and Their Benefits
- are a practical and nutritious legume
- high in protein: 21 g per 100 g
- rich in fibre: 18 g per 100 g
- low in sugar and fat
- don’t need to be soaked before cooking
- cook quickly
- excellent source of protein for vegetarians and vegans
Ingredients
Red lentils
Instructions for Preparation
Rinse the red lentils thoroughly and cook in a ratio of 1 part lentils to 2 parts water for about 15 minutes.
Nutrition Facts
| Nutritional Values |
Per 100g |
| Energy value |
1288 kJ/ 306 kcal |
| Fats |
1.5 g |
| -of which saturated fatty acids |
0.3 g |
| Carbohydrates |
43 g |
| - of which sugars |
1 g |
| Fibre |
18 g |
| Protein |
21 g |
| Salt |
0.02 g |
Warning
Store in a dry place, out of direct sunlight and at room temperature.
Allergens:May contain traces of gluten, peanuts, soy, tree nuts, and sesame seeds.