Red lentils
Organic red lentils are a popular lentil variety often found in Turkish and Indian recipes. This leguminous crop is grown on certified organic soil. The fields are not treated with any chemicals and are subject to annual environmental inspections. The product is certified in accordance with EU requirements for organic agriculture and has the special Euroleaf designation.
Dark red lentils are small - they cook quickly without presoaking. They have a sweetish taste that goes well with many spices. Once cooked, red lentils have a creamy texture, which is why they are often found in recipes for soups, sauces, or purees.
Three facts about organic red lentils:
- For people on a vegetarian diet, this superfood is a healthy alternative to meat. It is high in plant protein and high in nutrients such as folate, thiamine, vitamin B6, omega-3 and omega-6 fatty acids, phosphorus, iron and zinc.
- Red lentils have valuable fiber concentrated in the shell. To maintain its maximum benefits, we do not clean or remove the skin.
- Lentils are low in fat and thus ideal for a balanced, healthy diet.
| Nutrition value | |
|---|---|
| Calories | 358 kcal |
| Proteins | 24 g |
| Fats | 2,2 g |
| Carbohydrates | 63 g |
| Dietary fibres | 11 g |
| Water | 7,82 g |
| Ash | 3 g |
| Saturated fatty acids | 0,4 g |
| Vitamins | |
| Vitamin PP | 2,61 mg |
| Vitamin B1 (thiamine) | 0,51 mg |
| Vitamin B2 (riboflavin) | 0,10 mg |
| Vitamin B4 (choline) | 96,4 mg |
| Vitamin B5 (pantothenic acid) | 2,14 mg |
| Vitamin B6 (pyridoxin) | 0,40 mg |
| Vitamin B9 (folic acid) | 204 mcg |
| Vitamin PP (B3, niacin equivalent) | 6,47 mg |
| Macroelements | |
| Calcium | 48 mg |
| Magnesium | 59 mg |
| Sodium | 7 mg |
| Potassium | 668 mg |
| Phosphorus | 294 mg |
| Microelements | |
| Iron | 7,39 mg |
| Zinc | 3,6 mg |
| Copper | 1,3 mcg |
| Manganese | 1,71 mg |
| Information on product weight: | |
| Glass 250 ml = 210 g (751,8 kcal) | |
| Glass 200 ml = 170 g (608,6 kcal) | |
| Tablespoonful (heaped spoon, except liquid products) = 25 g (89,5 kcal) | |
| Teaspoonful (heaped spoon except liquid products) = 8 g (28,64 kcal) | |
Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type. It is impossible to foresee all the factors, so these values are average and indicative only.
Preparing organic red lentils is simple
Healthy recipes with organic red lentils
Red lentil puree soup
Ingredients: 1 cup (210 g) organic red lentils, 2 tbsp organic coconut oil, 1 onion, 1 carrot, 1 bunch of cilantro (coriander), 1 teaspoon red pepper, 4 cups water, 4 tbsp lemon juice, salt to taste.
Preparation: Place finely chopped onions together with grated carrots in a preheated frying pan greased with coconut oil, and fry until soft. Rinse the red lentils and cover them with water in a small saucepan. Bring to a boil, then reduce heat and add the fried onions and carrots to the pan. Cook the soup for 20-25 minutes. When the beans are tender, add the salt, pepper and cilantro and continue to cook the soup for another 5 minutes, stirring continually. Then let the prepared soup cool slightly and blend it until pureed. The dish can be served sprinkled with lemon juice.
Preparation: Place finely chopped onions together with grated carrots in a preheated frying pan greased with coconut oil, and fry until soft. Rinse the red lentils and cover them with water in a small saucepan. Bring to a boil, then reduce heat and add the fried onions and carrots to the pan. Cook the soup for 20-25 minutes. When the beans are tender, add the salt, pepper and cilantro and continue to cook the soup for another 5 minutes, stirring continually. Then let the prepared soup cool slightly and blend it until pureed. The dish can be served sprinkled with lemon juice.
Lentil sauce
Ingredients: 1 cup (210 g) red lentils, 2 tbsp olive oil, 2 cloves of garlic, 1 tsp dried thyme, 1 tsp dried basil, 420 ml of tomato paste, 1 tsp sugar, 1 tsp salt.
Preparation: Soak the lentils in cold water for 2 hours. Then, after changing the water, place on the stove and cook until the beans are tender. Put the finished lentils in a sieve or colander. Pour olive oil into a preheated skillet and fry the chopped garlic in it. Mix dried thyme and basil with the garlic and continue cooking for about 20 minutes. Then add the boiled lentils, tomato paste, salt and sugar to the pan. Stir and simmer for a few more minutes. Lentil sauce goes well with various types of pasta.
Preparation: Soak the lentils in cold water for 2 hours. Then, after changing the water, place on the stove and cook until the beans are tender. Put the finished lentils in a sieve or colander. Pour olive oil into a preheated skillet and fry the chopped garlic in it. Mix dried thyme and basil with the garlic and continue cooking for about 20 minutes. Then add the boiled lentils, tomato paste, salt and sugar to the pan. Stir and simmer for a few more minutes. Lentil sauce goes well with various types of pasta.