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 masoor dal.
With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Lentils also contain dietary fiber, folate, vitamin B1, and minerals.
When purchasing prepackaged lentils, ensure the packaging has not been damaged and that there is no sign of moisture damage. Lentils should be fairly uniform in size and color, and they should be free of insect damage. They should not be cracked or broken.
Unlike beans, lentils do not need to be soaked overnight. To cook red lentils, wash them well under water and remove any dirt or damaged lentils. For each cup of lentils, add 1 1/2 cup of water or broth, your favorite herbs and spices and bring to a boil for 3 minutes. Then cover it and turn it down to a simmer for 20 to 25 minutes until it has cooked through. Add salt at this point. If you add salt during the cooking process, it will toughen up the lentils and it will take longer to cook.
Source: www.recipetips.com, en.wikipedia.org
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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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