Red Lentils

Whole red lentils

Whole red lentils

Lentils are a great source of protein and iron, making them an excellent choice for vegetarians.  Being low in GI, they are excellent for diabetics.  When cooked, they take on the flavours of whatever you are cooking with.   Lentils are one per cent fat and 44 per cent insoluble dietary fibre, which helps eliminate blood cholesterol. They contain Vitamins A and C and other phytochemicals that help prevent disease.

Red lentils are the sweetest and nuttiest of the lentils.  They take approximately forty minutes to cook.

Our stocked range of organic, Australian lentils and beans include:

French green lentils, chick peas, yellow split peas, mung beans, and red lentils.

Try the recipe below.

Red Lentil and Quinoa Salad with Lime and Mint

Serves 3 – 4

1 cup red lentils
3 cups water
½ cup organic quinoa, rinsed and drained
¾ cup water
2 bay leaves
½ tsp salt
a few peppercorns
2 spring onions, thinly sliced
a handful of chopped mint
a sprig of Vietnamese mint
torn lettuce leaves/ bok choy leaves / any other salad greens and edible flowers
juice of 2 limes
1 tbsp extra virgin olive oil or sunflower oil

Bring 3 cups water to the boil in a pan. Add lentils, bay leaves, salt and peppercorns and boil 40 minutes. Drain and leave to cool.

Wash quinoa 3 times to remove the bitter, soapy coating. Bring ¾ cup water to the boil, add quinoa, cover well and cook on low for 10 minutes. Drain and leave to cool.

Just before serving mix the lentils and quinoa together, toss in the salad leaves, herbs, oil and lime juice.



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