Red lentil is one of the most readily digestible legumes, an important source of antioxidants, fiber, minerals and vitamins, especially B-group vitamins. It is recommended in vegetarian diets! The red lentil turns yellow when boiled and has a slightly sweet taste.

1 kg Net Weight

Energy: 2076 kj / 338 kcal
Proteins: 28g
Lipids: 1 g
Glucose: 57 g

Dry and ventilated spaces, away from moisture

Red lentil soup
You will need: 400 g red lentils, 2.5 l water, 1 carrot, 1/4 celery, 2 onions, 1 red pepper, 1 tomato without skin, 3 tablespoons olive oil, 1 tablespoon salt, 1 teaspoon pepper, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon sweet pepper, 2 bay leaves and parsley. Mince all vegetables and fry them in hot olive oil; add hot water to the pot to cover vegetables and add well washed and dried lentils; when it begins to boil, remove the foam, add the spices and slow down the fire to a minimum; after that, you need to cook the soup for 15-20 minutes; when lentils are boiled and the soup has the desired consistency (you can add water), add the chopped tomato; boil for 2-3 more minutes.
Enjoy!