|
Red lentils have their outer seed coat removed, resulting in split lentils referred to as the cotyledon. As with all lentils they are a perfect addition to any mixed dish such as stews, casseroles and side dishes as they absorb flavor like a sponge and boost the protein and fibre content. Red lentils easily blend with meat and vegetables and perform as a thickener. They breakdown so well you might not know they're there!
To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover and boil for 10 minutes.
These cooking times can be slightly adjusted depending upon the final use. Red Lentils, unlike our other lentil varieties break down to more of a smooth consistency due to fact they are split. This means they cook quickly and are perfect as a thickener to soups, stews etc and pair wonderfully with tomato based sauces.
Our lentils are grown in Western Canada on healthy organic soils.
It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.
Store lentils in an airtight container in a cool, dry and dark place, for up to 12 months. Cooked lentils will keep fresh in the refrigerator for about three days if placed in a covered container.
Lentils can be prepared the day of serving since they do not need to be pre-soaked. Before washing lentils you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones or debris. After this process, place the lentils in a strainer, and rinse them thoroughly under cool running water.