The legume is very healthy and nutritious. Above all, it is an important source of vegetable proteins (protein).
Lentils contain more protein than any other legume. They thus offer an attractive alternative to meat, whereby vegetable protein sources, unlike meat, have virtually no fat.
Lentils have a high content of fibre and complex carbohydrates.
This ensures that you stay full for a long time and the blood sugar level remains stable over a longer period of time.
Lentils are used in soups, stews, salads and much more.
The normal cooking time of the red lenses is about 10 minutes.
It is not recommended to soak red lenses first.
When cooking the colour fades.
Red lentils disintegrate quickly and boil over easily. Here the pot must be large enough so that they do not overboil and you should stir from time to time.
As a rule of thumb one can say that lentils should be boiled in double the amount of water and the pot should then be filled to a maximum of two thirds.
May contain residues of gluten, soy or mustard.
Nutritional values 100g:
Calories: 330 kcal/ 1394 kJ
Carbohydrates: 46 g
Protein: 27 g
Fat: 1.1 g
Dietary fibre: 14 g