Organic Red Lentils Whole
$3.06 – $8.99 lbs
- — Whole Raw Lentils
- — Certified Organic and Kosher Product
- — Very low in Saturated Fat,
- — Cholesterol and Sodium
- — Good source of Thiamin, Iron,
- — Phosphorus and Manganese
- — Very good source of Dietary Fiber and Folate
People have been enjoying nutritional lentils benefits for millennia as it’s a proven fact that they’ve been included in our ancestors’ diet as far back as 13000 years. Red Lentils are a type of legume, which is easy to cook and contains a lot of protein and minerals. It’s an excellent food for everyone as lentils are gluten-free and are safe to eat even for babies. Organic Lentils from Food To Live are of top-quality and free from dangerous contaminants and toxic additives.
Types of Lentils: How Are They Different
There are many types of lentils cultivated today. The most popular of them are:
- Beluga lentils (small and black)
- Red lentils
- Puy lentils (blue-gray)
- French lentils (green)
- Yellow lentils
- Masoor lentils (brown and yellow inside)
The nutritional value of lentils remains almost the same regardless of their type, so the only real differences between them are flavors. Note that colors also indicate how well the legume will keep shape when cooked.
Red lentils have a sweet, nutty tang to them and don’t hold shape at all. Brown lentils are milder to the taste and hold their shape well. Green lentils take a bit longer to cook and retain their firm texture. They are perfect for salads.
Remember that lentil chips or split lentils cook very fast and don’t hold their shape regardless of type.
Lentils Benefits for Health
Various health organizations advise consuming 1-2 servings of legumes per day as this helps promote the health of your cardiovascular and digestive systems. Lentils, in particular, are one of the best choices as they are low in calories and high in nutrients. There are many types of lentils, including, beluga, puy, yellow, green, and red. They differ a little in flavor and firmness when cooked, but their nutritional value is almost the same.
Lentils Nutrition: Dietary Fiber, Protein & Carbs
One of the essential lentils benefits is their high nutritional value as opposed to low-calorie count. These legumes contain about 20 grams of carbs in a ½ cup of cooked seeds, but they are offset by 8 grams of dietary fiber, which slows down their absorption. Therefore, you can include lentils in a low-carb diet.
The lentils protein content is also an essential benefit of this food as it’s the most abundant source of amino acids among legumes. They are great for vegans, vegetarians, bodybuilders, and everyone else who wants to get more protein without consuming many calories and fats. You’ll need to eat lentils and rice (brown) to ‘complete’ amino acid chains as all plant proteins are ‘incomplete.’ However, they are easier to digest than meat.
How to Cook Lentils: Recipe
Lentils don’t require pre-soaking so that you can cook them very fast. It’s what gives them a significant advantage over other legumes.
Cook rinsed lentils in broth or water using about 3 cups of liquid per every cup of lentil beans. Bring to a boil, cover the pan, and let simmer until they are tender. Add salt at the very end.
Ways to Enjoy Organic Lentils from Food To Live
As lentils have a mild flavor, they can be included in almost any type of dish. The best ways to enjoy them is to make:
- Lentil soup – filling and low in fats.
- Lentil curry – perfect complement for rice.
- Lentils stew – tastes great with any spices and vegetables.
- Lentil chili – low-fat & low-calorie alternative to regular chili.
You can also make your lentil flour, which is gluten-free and very nutritious. Use it to make lentil crackers, cookies, or add it to protein shakes. Be sure to try some lentil pasta as well, because it’s delicious and much healthier than wheat.
If you are into sprouting, buy whole seeds to grow lentil sprouts and add them to salads, sandwiches, stews, and green smoothies.
How to Sprout Lentils at Home
- Yields approximately 3 Cups (1/2 lb.) of Sprouts. Prep 3 Tablespoons of lentils, then transfer into a bowl or into your Sprouter. Add 2-3 times as much cool (60°-70°) water. Mix lentils up to assure even water contact for all.
- Allow lentils to soak for 6-12 hours. Empty the lentils into your Sprouter (if necessary). Drain off the soak water. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly! Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Ensure sufficient air-circulation is provided.
- Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Rinse and Drain again every 8-12 hours for 3 days.
Enjoy your home-made sprouts!
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- 1 cup cooked lentils
- 2 cloves garlic
- 1 yellow onion
- 1 Tbsp olive oil
- 2 carrots
- 2 stalks celery
- 8 oz. button mushrooms
- 3/4 tsp salt
- 1 tsp dried thyme
- 1/3 tsp chili paprika
- Freshly cracked pepper
- 1 Tbsp tomato paste
- 1 Tbsp flour
- 1 cup vegetable broth
- 1 cup frozen peas
- 4 cups mashed potatoes
- Mince the garlic and dice the onion. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent.
- Peel and dice the carrots, dice the celery, and slice the mushrooms. Add the carrots and celery to the skillet and continue to sauté until the celery begins to soften slightly.
- Finally, add the mushrooms, salt, thyme, chili paprika, and freshly cracked pepper to the skillet. Continue to sauté until the mushrooms have fully softened. Add the tomato paste and flour to the skillet. Stir and cook the vegetables with the flour and tomato paste.
- Add the vegetable broth to the skillet, stirring to dissolve the flour and tomato paste from the bottom of the skillet. Stir in the cooked lentils and frozen peas, and allow to mixture to heat through.
- Preheat the oven to 400ºF. Pour the vegetable mixture into a casserole dish. Spread the mashed potatoes out over the surface of the vegetables and gravy. Use your spoon to make a decorative pattern in the mashed potatoes, if desired.
- Bake the shepherd’s pie in the fully preheated oven for 15 minutes.
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