Hulled red lentils

The lentil, because of its protein content, can be a good alternative to meat and fish. As all legumes, lentils can be eaten preferably once or twice a week, together with pasta or rice.

CHARACTERISTICS: the red-colored lentils are made from removing their outer of skin. They possess a delicate taste and tend to break down when cooked.

TIPS: hulled red lentils, precisely because of having no skin, almost completely break down when cooking. They are excellent as a single dish or as a side dish, you only need to prepare a sauté of carrot, celery, garlic and onion. Then, add 500g of lentils and cover them with broth enough for about a finger. They will be ready in 10/15 minutes for the blender, which will reduce them in mashed lentils that you can use as a purée or as a potage by simply adding more broth.

WINE-PAIRING: white wines.


RECIPE - RED LENTILS SALAD -

INGREDIENTS:

- 500 g of hulled red lentils

- 2 tablespoons of extra virgin olive oil

- 3 red onions, chopped

- 1 tablespoon of lemon juice

- 1 teaspoon of cumin

- 1 teaspoon of salt

- 2 tablespoons of chopped parsley

- 1 tablespoon of balsamic vinegar

- 1 tablespoon of sesame seeds

PREPARATION: place the lentils in a pot of water and bring them to boil. Cook the lentils over medium heat for about 10/15 minutes until they are tender. Drain the lentils and let them to cool down. In the meantime, in a bowl mix the extra virgin olive oil, chopped onion, lemon juice, cumin, salt, parsley, balsamic vinegar, and sesame seeds. Add the lentils to the bowl and blend them until all of the ingredients are well combined. Serve the red lentil salad as a side dish or main dish.

Origin of the product: EU / NON EU.