Red lentils are brown lentils without the skin. The taste is very similar to brown, the only difference between these products is the lack of slate. Lentils have many nutritional values ​​and, therefore, health properties. Lentils contain a lot of protein, which can be an alternative to animal protein. It is also a very rich source of potassium, which is important for the heart, and folic acid, which is needed during pregnancy.

Features:

• Red lentils are a rich source of potassium. It is recommended for people who are trying to lose weight due to the large amount of fiber and low calorie content.
• fiber helps reduce the level of bad cholesterol in the blood
• iron, folic acid and vitamin B12 support the treatment of anemia
• a small amount of fat and high fiber content support weight loss, filling the stomach and providing a feeling of satiety for a long time
• low sodium content and a large amount of potassium help prevent hypertension or support the treatment of this disease

In the kitchen:

Red lentils are prone to overcooking, so they are best used as an addition to soups, stews, pâtés and spicy snacks, stuffing for dumplings, vegan burgers, bread spreads or simply as an addition to salad.

A method of preparing:

The method of preparing it is very quick and simple, because you just need to cook it for about 15 minutes until all the water is absorbed. It is not recommended to salt the lentils at the beginning of cooking because then they become harder. You can add salt at the end of preparation. You can cook it longer and obtain a creamier consistency, perfect for soups, creams and sauces.