Whole Red Lentils
Whole red lentils are fast cooking lentils that are brown in colour and cook down to a delicious creamy texture and heart flavour. Lentils have been enjoyed for over 8000 years and originated along the Indus river in South-Western Asia. Traditionally, they are often served beside rice and are most useful to thicken dahls, curries, stews and casseroles. A common staple for the vegetarian and vegan diet.
Whole red lentils are a smaller sized lentil but are packed with beneficial digestive fibre that has proven cholesterol lowing action. They are rich in energy-giving protein, are low in fat and are also a great source of magnesium, the natural muscle relaxing mineral. Whole red lentils are also very high in folate, manganese and iron and are a good source of potassium, B6 and B1.
Cooking with Whole Red Lentils
For a simple and delicious lentil salad recipe, try cooking your whole red lentils (see instructions in additional information below) and adding a healthy splash of olive oil, salt and pepper, a cup of fresh chopped parsley and sprinkle of toasted sunflower seeds. Cook them for about 20 minutes to keep some texture or for 25 minutes or more for a softer, creamier consistency. Cooked lentils will keep well in the fridge for about 4 days or uncooked in the cupboard for up to one year.
Red lentils are a great source of low fat, low sodium protein and is high in iron, manganese, phosphorus, B1 and folate. Red lentils contains some selenium, an important anti-oxidant used by the body to protect cells and has a beneficial role in thyroid hormone production.
It is always best to soak your legumes for between 8-12 hours or overnight before cooking. Rinse well and add 1.5 cups of water for every cup of lentils and cook for about 25-30 minutes or until you have the consistency you like.
100% whole red lentils
Country of Origin
Product of Australia
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