nutritional information                            

       certified organic red lentils
       Product of Turkey
Lentils have been part of man’s diet for over 4000 years! Remains of lentils have been found in Egyptian tombs and some murals which date back to 1200 BC. Therefore, lentils are said to be one of the first cultivated crops. They are well known globally and are cooked in many different ways depending on which part of the world you are from!
 Whole red lentils cook more quickly than other lentils and are great for dhal, soups and stews.Lentils (as are most lentils) are low in fat and are high in fibre for good digestive function and also to assist in lowering cholesterol re-absorption. They also contain magnesium. According to Traditional Chinese Medicine, lentils have a neutral thermal nature and are beneficial to the heart, circulation, stimulate adrenal function and increases vitality of the kidneys. Remember that combining lentils with a grain (like rice) gives you complete protein. Also, it’s helpful to remember that sprouted lentils contain extra nutrients and are easier to digest due to their enzyme content. 

NOTE: If lentils have been imported they will not sprout as they have been steamed due to quarantine import requirements, however if they are Australian and whole (not split) then you can get sprouting!

 NOTE: Before use, these lentils should be soaked in cold water overnight or for at least ten hours. Make sure you cover the lentils with a large volume of water because they will swell up considerably. When ready to cook, discard the soaking water and briefly rinse the beans under running water. This process is important as to reduce burping, flatulence and abdominal discomfort.