Hulled red lentils are lentils that have had their outer skin removed. This process not only gives them their characteristic bright color, but also makes them quicker to cook and digest than whole lentils. This is why they are ideal for children's nutrition and for those who suffer from digestive disorders. Hulled red lentils are perfect for anyone who wants to follow a balanced and nutrient-rich diet. Rich in antioxidants, proteins, vitamins, calcium, magnesium, phosphorus, potassium and iron , these red lentils are characterized by a ratio of fats and proteins that is absolutely perfect from a nutritional point of view. Extremely versatile in the kitchen, these dried lentils are perfect as a main dish, as a side dish, and as the main ingredient in soups and broths , as well as being absolutely decorative in any dish, thanks to their typical color.

Traditional dishes and popular preparations in the world: this is the most popular lentil for preparations both in the Middle East and in northern and southern India. Dahl is one of the most popular recipes in India. A robust, healthy and spicy soup, to be enjoyed, as Ayurveda teaches, in every season. Of the many varieties of lentils, chickpeas and beans, whole and peeled, the red ones are among the most used. They are flavoured by the play of spices used. Alone, in soup, accompanied by Naan, one of the Indian breads, or enjoyed, as a side dish, with white rice. Tadka dahl is a specialty of northern India, in which a sauté is prepared over medium heat with garlic, chopped onion, ginger and a little tomato, then turmeric and garam masala are added, and finally it is left to flavour and rest. The lentils are cooked separately and only at the end of cooking are they added to the sauté. Tadka is the technique in which the very fragrant soffritto is added at the end of cooking.

Pairings: The soft consistency of the peeled lentil is accentuated, during cooking, by the coconut milk that perfumes it and accentuates its creaminess. All the spices act as starters, contrasting the amorphous taste due to the absence of fiber. In the thicker version of the dahl, the dried fruit enriches it with sweet and nutty notes with a light smoky hint.

Ingredients : organically grown peeled red lentils

COOKING TIMES: pre- soaking 6 hours, 40 minutes from boiling

Morphological characteristics: red-orange color, which turns yellow during cooking. After peeling, it can be whole or split into two convex lenticular circles.

Nutritional and organoleptic characteristics: rich in starch, good protein content, creamy consistency due to the absence of fibre, excellent digestibility and very short cooking times.

Aromatic profile: the sweet notes and creamy consistency predominate, making them suitable for the preparation of creams, velvety soups and purees. Aromatic herbs and spices, single or mixed, such as curries, more or less spicy, enrich the basic neutral taste.

Nutritional values per 100 grams of product: Energy (kj – Kcal) 1345 – 320, Fat (g) 2.5 of which saturated 0.4, Carbohydrates (g) 38 of which sugars 1.3, Protein (g) 25, Fiber (g) 22, Salt < 0.005.

Produced without flavourings, preservatives, chemical additives, emulsifiers, hydrogenated fats, substitutes, synthetic products, pre-packaged bases, palm oil, GMOs

Important: The manufacturer can change the composition of its products. This means that the product packaging may display different information than that shown on Tumn®. Therefore, please always pay attention to the label and read the warnings and instructions provided on the product before using it.