What are organic 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. 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. Lentils like split peas, are good sources of fibre and protein, also containing high amounts of calcium and vitamins a and b. Brown or green lentils, have a seed coat on the outside and a yellowish interior. French green lentils, also known as puy lentils, are highly valued for their stronger flavour and the fact that they hold together better in the cooking process even though they take longer to cook. Red or egyptian lentils are smaller, rounder, and are sold without the seed coat. Why should i get organic brown lentils lentils are a fantastic source of protein for vegetarians, just 100g contains 26g of protein which is equivalent to 52% of your rda. They are also high in carbohydrates and make for a good source of calcium, phosphorus, iron and b vitamins making it an import...
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