Red Lentils

RED LENTILS

Lentils, red, green, yellow, or black, have been a part of our diet since Neolithic times. Lentils are available in many forms, such as whole grain, split, and with or without skins. In any form, they are highly nutritional and have a range of health benefits. Lentils are easy to cultivate and are tolerant to drought conditions as well, which makes them easier to grow almost all over the world.

What is Red Lentils

The red lentil is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each.

Lentils can be eaten along with rice or as a soup; their nutritional properties can be attributed to the carbohydrates, dietary fiber, protein, thiamine, calcium, folate, iron, magnesium, phosphorus, potassium, and zinc in them.

Medicinal properties

Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber. Green lentils are becoming extremely popular as they have been found to clear the digestive system and positively affect colon function and serum lipids.Lentils increase steady, slow-burning energy due its fiber and complex carbohydrates. Lentils are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

Usage

Lentils have a long shelf-life, that can be consumed either cooked or sprouted. Sprouted lentils can be eaten in salads. Lentils have low glycemic indices, low-fat content, and high fiber, making them good for fighting various diseases and maintaining overall digestive and colon health. Whether eaten raw or cooked, lentils need to be soaked overnight to help remove the phytates present in them.

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