Red Lentils （海外認証）

The lentil plant originates from Asia and North Africa and is one of our oldest sources of food. It's related to the pea and is high in protein and carbohydrates and a good source of calcium, phosphorus, iron and B vitamins. Red lentils break down when cooked making them perfect for thick soups and curries. They don't need to be pre-soaked but it will speed up the cooking time if you do. Add a cup of lentils to three cups of water and simmer for about 45 mins or until tender.