There are many different lentil varieties, the most common being brown, red and green. They are thought to have originated in Syria and are now a staple part of the diet in India, the Middle East and parts of Eastern Europe. Lentils are full of flavour, and have a firm texture. They are used in soups, stews, vegie burgers and are the main ingredient in the popular Indian dish ‘dhal’.
Dried lentils must be soaked before cooking, whereas canned lentils are already cooked and only need to be heated before consumption.
Nutrition information
Lentils contain many vitamins and minerals including iron and zinc, are low in fat and are gluten free. They are also a good source of fibre for digestive health, and high in protein.
Ways to incorporate lentils into your diet
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Use as a substitute for mince meat e.g. in a lasagne, burgers, shepherd's pie, patties, etc. |
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Add to curries, casseroles or soups |
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Enhance rice dishes by stirring through brown lentils |
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Toss brown lentils through salad. |
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