Red lentils | 1kg

Description Red Lentils:

Lentils originally come from Asia and Southern Europe and were often eaten by the poor people. They are often considered vegetables, but they are actually legumes. These legumes are widely used in Indian, Turkish, and Moroccan cuisine and are also eaten as a meat substitute. They are a good source of fiber, vitamins, and contain plant-based proteins. They also contain magnesium, iron, and phosphorus and are packed with antioxidants. There are many different colors of lentils, but because red lentils fall apart more easily and can be made into a puree, they are ideal for soups or curries.

Preparation suggestion

Rinse the lentils with cold water and put them in a pot. Pour cold water (1.5 cups of water per 1 cup of lentils) and add salt (you can also add 1 tablespoon of olive oil). Cook over low heat for 10-15 minutes, covered, stirring occasionally.

Tip - a red lentil soup

Shopping list:
150 grams of red lentils
1 onion
2 potatoes
1 tsp. Turmeric
2 cloves of garlic
¼ tsp. Cumin
700 ml herb broth
1 carrot.
300 grams tomato
salt/pepper
dash of cooking cream

Recipe :
Chop the onion, finely chop the garlic and peel the potatoes and cut them into small pieces. Scrape away the top layer of the carrot and cut it into pieces as well. Throw a bit of oil in the pan and sauté the garlic and onion in it, then add turmeric and cumin. Then add the broth, red lentils, carrot, potato, and diced tomatoes. Let the soup cook for 25 to 30 minutes and don't forget to stir it occasionally. Finally, add pepper and salt to taste along with a dash of cooking cream.