Red Split Lentils

Red Split Lentils

Red Split Lentils

The lentil is one of our oldest foods and a staple in many countries around the world. It originated in Asia and North Africa, and continues to be cultivated in those regions, as well as in France and Italy. Lentils are hard even when fresh, so they are always sold dried.

Lentils are a good source of complex carbohydrates and plant protein. They also contain a range of vitamins and essential minerals, including iron, selenium, folate, manganese, zinc, phosphorus and some B vitamins.

Orange-colored red split lentils, sometimes known as Egyptian lentils, are the most familiar variety. They cook relatively quickly, in just 20 to 30 minutes, eventually disintegrating into a wonderful thick, rich purée. They are ideal for thickening soups and casseroles. When cooked with spices, garlic, and onions they make a hot and delicious dhal, a richly flavored purée served as an accompaniment to meat or vegetable curries. In the Middle East, red or yellow lentils are cooked and mixed with spices and vegetables to form balls known as kofte, which are then fried.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

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