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Lentils are very interesting legumes. They are very rich in vegetable protein and fibre, as well as in minerals and trace elements (phosphorus, iron, manganese, copper, folate, zinc).
They are easier to digest than other legumes and have a shorter cooking time. Rich in lysine, they are complementary to cereals and improve the balance of a meal based on a cereal and vegetables.
They are shelled lentils (hence their colour) which cook very quickly.
Dhal: Boil one litre of water with 1 crushed garlic clove, 1 teaspoon of cumin and sweet paprika, 50gr of tomato paste, 3 fresh tomatoes in pieces, 2 chopped onions. Add 300gr of lentils and boil for 20 minutes on a low heat. Add salt and chopped coriander.
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