- — Kosher, Non-GMO, Organic, Raw, Sproutable, Vegan
- — Whole Raw Lentils
- — Very low in Saturated Fat, Cholesterol, and Sodium
- — Good source of Thiamin, Iron, Phosphorus, Manganese, Dietary Fiber and Folate
Organic Red Lentils for Easy and Healthy Cooking
If you want to enjoy some hearty meal with legumes without wasting hours it takes to soak and cook beans, Organic Red Lentils would be a perfect solution. They cook very fast and provide you with fiber, protein, B vitamins, and other vital nutrients that legumes have. They are a great addition to your table and an excellent choice for a simple dinner.
Organic Red Lentils Vs. Green Lentils: Which to Use When
Red lentils are much more affordable and more versatile than the green variety. They might be milder in taste but very similar in nutritional value. They also cook much faster and usually break up during cooking, thickening stews and soups. You’ll often find them in Indian or Middle Eastern markets labeled as Masoor; they’ve become irreplaceable due to the high protein level among other lentils.
How to Cook Organic Whole Red Lentils
Organic whole red lentils do not require soaking, so you can cook them immediately after washing in a strainer. But be quick if you want them to retain form because, within about 15-20 minutes of cooking, they become mushy. You can add organic red lentils to chili and curry, which will improve the texture and taste of the dishes. Be sure to try making some lentil burgers or combine them with other legumes for a variety of flavor and color. You can keep them in the fridge waiting for a day when you need to fix a healthy dinner quickly. Due to their texture, organic whole red lentils are also a great addition to hummus and dips.
Cooking Instructions
- Bring a pot of water to boil. Once the water is boiling, add the lentils. Reduce the heat as necessary to maintain a lively simmer.
- Add some flavor boosters, if you’d like; Some salt, maybe a bay leaf, and maybe a clove of garlic.
- Cook until you reach your desired consistency. You’ll need to test them for doneness when the timer goes off.
- Strain off the excess water. We’ve cooked our lentils in an abundance of water, so now you’ll want to get rid of the excess. Return your lentils to the pot, off the heat, and remove the bay leaf if you added one.
Veggie Bowl with Red Lentils and Thai Peanut Dressing
