Red Lentils

Belonging to the legume family, red lentils are a protein and fibre rich powerhouse particularly helpful for those with diabetes. Red lentils have a lovely salmon pink color in their dried form, but they turn golden when cooked. They cook up quickly but become soft and do not hold their shape well. They are best used to make soups, dips, curries, stews or to thicken dishes. Red lentils are most commonly used in Middle Eastern and Indian cuisine. In Indian cooking, the unhulled (with the skin) red lentil is known as the brown masoor, and the hulled (without the skin) red lentil is known as the..

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