With their vibrant reddish-orange hue and rich, nutty flavor, SHILOH FARMS Red Split Lentils are a feast for the eyes and the palate! Commonly used in Middle Eastern or Indian dishes, these small split lentils cook up fairly soft, making them ideal for thickening soups and making purees, dips, and sauces.
High in B Vitamins and a variety of minerals (including potassium, zinc, iron, and magnesium), lentils are behind only soybeans among legumes in their protein content by mass! While still a good source of fiber, red split lentils do have less than brown or green varieties.
To Cook: Due to their small size, lentils cook much faster than dried beans and do not require pre-soaking. To cook, first sort and thoroughly rinse lentils. Add 1 part lentils to 2 parts water and bring to a boil, then lower heat to simmer. Cook until tender, about 15-25 minutes.
Lentils must not be overcooked or they will become soft and mushy. Test frequently during cooking, then come to your own decision when they are tender and taste "done." Remember, intended use dictates desired tenderness. It is better to cook lentils to a firm stage for salads, freezing, and longer-cooking recipes. If you plan to puree or mash the lentils, cook until very soft.
1. Because they have similar cooking times, lentils are often cooked with rice.
2. Lentils are frequently cooked with ginger and traditional Indian spices for curries.
3. To make Dal, a thick sauce used in Indian dishes, cook lentils to a mushy texture, then blend with chilies, onions, garlic, and ginger.
4. Lentils go well with most vegetables and are a great addition to soups, stews, and salads.
5. Their exceptionally high protein content makes lentils a perfect choice for vegetarian dishes; try them as a base for veggie burgers.
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
Certified Kosher by KOF-K Kosher Supervision (www.www.kof-k.org)