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High protein and fiber content
Lentils have been an important and popular ingredient for thousands of years. We have numerous written sources that praise lentils or call it the food of the poor. For example, Hippocrates recommended using lentils to treat liver diseases.
Brown lentils are the most common type of lentils in Europe. This type isn’t much different from other varieties of lentils as far as its internal qualities are concerned, yet its cooking time is much longer than that of red lentils.
Lentils can also be ground and used as flour. They’re a great thickener in vegetable stews.
Oddly enough, in some parts of the world, it’s still a common tradition to eat lentils on 1 January in order to ensure a greater supply of money in the new year.
Just like other legumes, brown lentils also have a high protein and fiber content, which increase the sense of fullness and are useful for those who’d like to reduce their body weight. They contain numerous important minerals.
The bloating and gas experienced after eating lentils are due to their so-called flatulence factors. This can be reduced by soaking the lentils before cooking or by draining the initial cooking waters and adding fresh water halfway through the cooking process.
The most common way of using brown lentils are in soups or vegetable stews, yet they have many other applications as well. They can also be used to make fritters, stuffing, sandwich spreads and salads.
Soak the lentils for 4-5 hours or overnight before cooking. Their cooking time will still be around 30-40 minutes.
Only add salt towards the end of the cooking process, as it will extend their cooking time. The range of suitable spices includes mustard, bay leaves, oregano, rosemary and basil.
Ingredients: brown lentils**= from a Certified Organic Source HU-ÖKO-01Certified by: Biokontroll Hungária Nonprofit Kft.
Nutritional value (per 100 g):
1664 kJ / 398 kcal
- of which, saturated fats:
- of which, sugar:
Keep in a cold, dry place!
Country of origin: Turkey