Red Lentils - organic

These rapidly cooking whole red lentils have a little pronounced flavour and fit well the taste of herbs and spices accompanying them when cooking. Their colour fades during cook time.
Some studies have linked regular consumption of Légumineuses to various health benefits such as better control of diabetes, a reduced risk of cardiovascular disease and a decreased risk of colorectal cancer.

Ingredients

Red lentils*, Sunflower oil* * from certified organic agriculture

Origin

Turkey

Characteristics

The composition of the proteins of leguminous grains (except in the case of Yellow soy beans, loose food - organic ) certain essential amino acids such as methionine, are found in small quantities, hence the need to combine leguminous with other protein sources such as Céréales (Pseudo-) (rich in methionine and low in lysine) or Graines , Fruits à coque , which have essential proteins complementing particularly well those of leguminous (poor in methionine and rich in lysine).

Properties

In leguminosae compounds which are both harmful and beneficial have been found. So their phytochemical compounds such as lectins and saponins may reduce the bioavailability of certain nutrients but the researchers claim that in a context (as in occident) where there is food abundance and diversity and where nutritional deficiency is rare, this effect has little impact on health. In more recent years in vitro and animal research has even associated consumption of these compounds with certain benefits such as a reduction of the growth of cancer cells and improved blood lipid profile.
Some studies have linked regular consumption of leguminous to various health benefits such as better control of diabetes, a reduced risk of cardiovascular disease and a decreased risk of colorectal cancer.

Recommendations for use

- Lentils are usually not soaked before cooking, except blondes, which are tougher, have a thicker skin and are better soaked two hours in lukewarm water. But, like all leguminous grains, lentils benefit from being soaked for a few hours because soaking facilitates digestion and favours the assimilation of minerals by neutralizing part of their antinutrients. Then rinse the lentils, cover them with about 2 times their volume of water (with or without spices) bring to a boil and simmer for 20 minutes on average, approximately 10 minutes for red lentils if a disintegrated consistency is not wanted. Generally salt is only added at the end of cooking to prevent the lentils to harden. Serve warm or cold.
- Lentils are to be associate with cereals or nuts for a perfect nutritional protein balance (to compensate for the low methionine content of lentils).
- Lentil flour can be used to thicken soups and sauces or to enrich breads and pastries. The pappadums, dry patties/pancakes served at the beginning of Indian meals, are usually prepared with lentil flour.
- Red lentils can be sprouted (about 3 days), only when they are not completely divided into two, and be added, raw or cooked, to various dishes. But for those who want to be sure of the result there are also "special" lentils to germinate.

Precautions for use

- If you're not used to eating foods from the legume family, introduce them slowly.
- Store under dry and fresh temperature in the closed packaging.
- Possible traces of sesame, gluten or nuts.