Hulled and split lentils. They cook in fifteen to twenty minutes without soaking and break down as they cook, thickening the dish on their own. They are the base of lentil soup, lentil köfte and purées.
Nutrition Facts (per 100 g dry lentils)
| Nutrient | Amount |
|---|
| Energy | 352 kcal |
| Carbohydrate | 63.1 g |
| Protein | 24.6 g |
| Fat | 1.1 g |
| Fibre | 10.7 g |
| Sugar | 2.0 g |
| Sodium | 6 mg |
| Potassium | 955 mg |
| Calcium | 35 mg |
| Iron | 6.5 mg |
| Magnesium | 47 mg |
| Phosphorus | 281 mg |
| Zinc | 3.3 mg |
| Folate | 479 µg |
Product Benefits
| Benefit | Description |
|---|
| A strong protein source | About 25 grams of plant protein per 100 grams. |
| Rich in iron | An important source of iron for people who eat little or no meat. |
| Cooks quickly | Ready in a short time, with no soaking needed. |
| Gluten-free | Suitable for people sensitive to wheat. |
| Easy on the budget | A small amount feeds many — an economical source of protein. |
