Hulled red lentils from Puglia - 500g

Red Decorticated Lentils: A Healthy and Versatile legume.

Lentils, with their protein content, can represent a valid alternative to meat, fish, eggs, or cheese-based second courses. They can also be consumed as a first course, a couple of times a week, combined with pasta or rice.

Red decorticated lentils are characterized by their red paste and delicate taste, which tends to break down during cooking.

TIPS: Thanks to the lack of the cuticle, red lentils almost completely break down during cooking. You can prepare them as a single dish or as a side: just sauté carrot, celery, garlic, and onion, add the lentils and enough broth to cover them. In 10/15 minutes, they will be ready to be blended into a cream that you can use as mashed potatoes or as a soup, adding more broth.

PAIRING: To accompany red decorticated lentils, we recommend a Grignolino d'Asti or another white wine.

ORIGIN: Red decorticated lentils are a traditional food of the Middle East, rich in protein and fiber. They have a sweet and crunchy flavor, perfect for salads, soups, or as a base for vegetarian or vegan dishes. If cooked longer, they turn into a perfect mashed potatoes as a side dish.

RED LENTILS SALAD

INGREDIENTS:

- 500 g of red decorticated lentils
- 2 tablespoons of extra virgin olive oil
- 3 red onions, chopped
- 1 tablespoon of lemon juice
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 2 tablespoons of chopped parsley
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of sesame seeds

PREPARATION:
1. Put the lentils in a pot of water and bring to a boil. Cook over medium heat for about 10-15 minutes until soft.
2. Drain the lentils and let them cool. Meanwhile, in a bowl, mix the extra virgin olive oil, chopped onion, lemon juice, cumin, salt, parsley, balsamic vinegar, and sesame seeds.
3. Add the lentils to the bowl and mix well until all the ingredients are well combined.
4. Serve the red lentil salad as a side dish or as a main course.