Organic brown lentils

Organic brown lentils
Brown lentils have been used as a food for thousands of years and originate from the Middle East and the Mediterranean region.
They are an excellent source of vegetable protein, as well as being rich in fibre and minerals, supporting digestive health.
Because of their versatility, they can be used in soups, stews, salads, and curries to provide a rich, earthy flavour and are quick to cook. They are often used in vegetarian pâtés and breads.

First, rinse them well under running water to remove any dirt that may be present.
Although the preparation of brown lenses does not require soaking, soaking them for 1-2 hours would speed up the preparation process. Soaking before cooking will reduce the cooking time of the lentils and ease digestion by breaking down compounds that cause bloating. It will also help to remove impurities and improve nutrient absorption. Soaking ensures a better texture and more even cooking.
Add three parts water to one part lentils to a saucepan, bring to the boil and reduce the heat. Cook for about 20-30 minutes until the lentils are soft but hold their shape. If you want a creamy consistency, cook for longer, stirring frequently. The cooking time depends on the dish you are using the lentils for.
Add salt only at the end of cooking to prevent the lentils from becoming tough.

The usual recommended daily serving is ½-1 cup of cooked lentils to get the maximum benefit without overloading the body with fibre, which can cause bloating in some people.

NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.