Whole Red Lentils

Whole red lentils are fast cooking lentils that are brown in colour and cook down to a delicious creamy texture. They have been enjoyed for over 8000 years originating along the Indus river in South-Western Asia. Traditionally, they are often served beside rice and are most useful to thicken dahls, curries, stews and casseroles. A common staple for the vegetarian and vegan diet.

Health Benefits

Whole red lentils are a smaller sized lentil but are packed with beneficial digestive fibre that has proven cholesterol lowing action. They are rich in energy-giving protein, are low in fat and are also a great source of magnesium, the natural muscle relaxing mineral.  Whole red lentils are also very high in folate, manganese and iron and are a good source of potassium, B6 and B1.

Cooking with Whole Red Lentils

For a simple and delicious lentil salad recipe, try cooking your whole red lentils (see instructions in additional information below) and adding a healthy splash of olive oil, salt and pepper, a cup of fresh chopped parsley and sprinkle of toasted sunflower seeds. Cook them for about 20 minutes to keep some texture or for 25 minutes or more for a softer, creamier consistency. Cooked lentils will keep well in the fridge for about 4 days or uncooked in the cupboard for up to one year.