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Brown Lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest sources of food. There are several different varieties but the most commonly used in cooking are - Brown, Red, Puy, Green and Yellow lentils.
What Is Brown Lentils?
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest sources of food.
There are several different varieties but the most commonly used in cooking are - Brown, Red, Green and Yellow lentils. Don’t be fooled the latter two can often be mistakenly named Lentils but rather are Split peas, a type of “Field Pea”.
Field Peas are a variety of yellow or green peas grown specifically for drying. These “peas” are hulled and then split in half along their natural seam, which encourages faster cooking and eliminates the need to pre-soak. Split peas are high in protein and fibre, and low in fat and they turn very creamy when cooked through.
Why Should I Get Brown Lentils ?
In fact there is only one legume with a higher protein content than lentils and that’s the soybean, so lentils are a very important component in vegan and vegetarian diets where protein intake needs to be regulated.
Lentils taste earthy, delicious and are supremely easy to prepare, just add to boiling water, come back in 15 - 20 mins and enjoy! A good fall-back for the nights where cooking is less important than unwinding and you need an easy, quick, delicious and healthy fix.