Organic red split lentils do not hold their shape well when cooked, therefore making an excellent puree, which can be used to thicken soups or stews. Red split lentils are often chosen as they break down easily and add great flavour and texture. They are often cooked with veggies and spices to make Indian dahls, soups, casseroles, vegan burgers and numerous other hot dishes.
Red split lentils are very low in saturated fat, cholesterol and sodium, as well as being a good source of essential proteins and minerals such as iron, phosphorus and copper, folate and manganese.
To cook, add one cup of lentils to 2–3 cups of water, boil for 2 minutes, and then simmer for 30 minutes or until soft.
When dried lentils boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid, thus it is not necessary to remove.
Organic farming uses the best of traditional agriculture and responsiveness to the land to create biodiversity and environmental balance; a sustainable approach free from artificial intervention.