Red Lentils

Description

Red Lentils

Common name: Red Lentils, Red Split Lentils, Masoor Dal
Botanical name: Lens culinaris Medik.
Plant part: Seed
Origin: Originally cultivated in the Near East and Mediterranean region; now widely grown in Asia, Europe, North America and other regions

Description:

Red Lentils are the edible seeds of Lens culinaris, a small annual legume belonging to the Fabaceae family. They are one of the most commonly consumed lentil varieties and are widely used in South Asian, Middle Eastern, Mediterranean and international cuisines.

Red lentils are typically sold split and without their outer seed coat, giving them their characteristic salmon-red, orange or pink colour. When cooked, they soften relatively quickly and develop a naturally creamy texture, making them particularly suitable for soups, stews, curries, dals and purees.

They have a mild, earthy and slightly nutty flavour and are valued as an affordable source of plant-based nutrition. Unlike many whole legumes, split red lentils generally require less cooking time and are commonly incorporated into everyday meals as a source of protein, complex carbohydrates and dietary fibre.

Nutritional value:

Composition:

Benefits:

Uses:

Precautions:

Nutritional Value:

Red lentils are naturally rich in plant-based protein, dietary fibre, complex carbohydrates, folate, iron, potassium, magnesium, zinc and other essential nutrients. They are naturally low in fat and provide a range of vitamins, minerals and beneficial plant compounds.

Composition:

Rich in plant protein, dietary fibre, complex carbohydrates, folate, iron, potassium, magnesium, phosphorus, zinc and polyphenolic compounds. Their combination of protein and fibre makes them a valuable component of balanced diets and plant-based meals.

Benefits:

* Excellent source of plant-based protein
* Supports a balanced and nutritious diet
* Provides dietary fibre to support normal digestive function
* Provides iron and folate as part of a healthy diet
* Contains naturally occurring minerals including magnesium, potassium and phosphorus
* Provides complex carbohydrates for sustained energy
* Naturally low in fat
* Suitable for vegetarian and plant-based diets
* Versatile ingredient for nutritious everyday meals

Uses:

* Prepared as soups and stews
* Used in curries and traditional dal dishes
* Cooked into porridges and savoury meals
* Used in purees and dips
* Ground into lentil flour for various food preparations
* Combined with vegetables, grains and other legumes
* Used as a plant-based protein ingredient in vegetarian and vegan meals

Precautions:

* Lentils may cause gas, bloating or digestive discomfort in some individuals, particularly when consumed in large quantities
* Introduce gradually if dietary fibre intake is normally low
* Individuals with known legume allergies should avoid them
* Proper cooking is recommended before consumption
* Store in a cool, dry place away from moisture and pests
* Consume as part of a varied and balanced diet

Packaging:

Our seeds are packaged in ziplock bags to avoid spillage.

Storage:

• Keep in a cool, dry place away from moisture, sunlight, and heat
• Store in an airtight container to prevent oxidation and loss of potency

Shelf Life:

• Up to 2 years when stored properly in sealed packaging
• Best potency when consumed within 12–24 months

Note:

No artificial colors, flavors, or preservatives. Product is a natural botanical ingredient; color may vary depending on harvest lot and year.

Disclaimer:

This product is a natural food supplement and not evaluated by the Food and Drug Administration (FDA). It is intended for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.
Consult a healthcare professional before use if you have allergies or medical conditions

By purchasing, you acknowledge responsibility for safe and appropriate use.