The Red Lentils are an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. The lentils are a dietary staple throughout regions of South Asian region. The Majority of world production comes from Canada, India, and Australia.
The Red lentils are legumes that generally have a rich nutty flavor. They are grown in pods, which contain one or two seeds each. They are cook much faster than dried beans. The Red lentils, which do not hold their shape well after cooking, are making it a good condition to salad and other dishes that need additional texture.
They can be stored indefinitely but after a year, their color will begin to fade and they will become dryer and take longer to cook. Thus, store in a sealable bag or airtight container in a cool dry area out of direct sunlight.
The Green lentils are generally used for warm curries, baby food, thickening soups and casseroles, salads, side dishes, soup, and stew. Red lentils do not hold their shape on cooked and can be added to salads and other dishes. The varieties that are soft after cooking are used mainly to thicken the stew and soup or are made into purees.
Nutritional Value of Red Lentils contains per 100gms is mentioned below:
Energy 353 kcal
Carbohydrates 63 g
Sugars 2 g
Dietary fiber 10.7 g
Fat 1 g
Protein 25 g
Thiamine (B1) 0.87 mg Riboflavin (B2) 0.211 mg
Niacin (B3) 2.605 mg Pantothenic acid (B5) 2.14 mg
Vitamin B6 0.54 mg Folate (B9) 479 μg
Vitamin C 4.5 mg
Calcium 56 mg Iron 6.5 mg
Magnesium 47 mg Phosphorus 281 mg
Potassium 677 mg Sodium 6 mg
Zinc 3.3 mg
Size: Small pods
Color: Orange to Red
Flavor: Sweet and Nutty