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.
They are an excellent source of vegetable protein, as well as rich in fibre and minerals, and therefore support digestive health.
Thanks to their versatility, they are used in soups, stews, salads and curries, imparting a rich, earthy flavour and cooking quickly. They are often used in vegetarian pâtés and breads.

First wash them well under running water to remove any dirt that may occur.
Although the preparation of brown lentils does not require soaking, 1-2 hours of soaking may be necessary. soaking 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.