Egyptian Al Doha Dry Red Split Lentils Fresh Natural Legume For Cooking عدس أصفر

Description

Egyptian Al Doha Dry Red Split Lentils Fresh Natural Legume
عدس أصفر
100% Natural Premium Quality.
An easy open and close pack.
State:
D
ry Egyptian
Lentils
ready to be cooked.
Al Doha Egyptian Lentils contain:
High percentages of proteins, fibers, vitamins and
minerals
, such as iron and calcium, Lentils are used to make various delicious dishes like
lentils soap and
Lentils curry.
Al Doha Egyptian
Lentils
is well known for its premium quality, where it is carefully selected from the best sources, which grants it a distinctive taste and an exquisite smell.
Al Doha's Products:
guarantee the best quality and purity for every grain ,which begin with the selection of the most valuable and natural crops to the processing and storage phase as our beans range passes through several stages of purification, sorting ,cleaning and polishing done by the latest electronic and mechanical technology.
Egyptian Lentils
The lentil (Lens culinaris or Lens esculenta) is an edible legume.
Lentils are used worldwide to cook many different dishes. Lentil dishes are most widespread throughout South Asia, the Mediterranean regions and West Asia.
Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork. In western countries, cooked lentils are often used in salads.
Nutrition facts for each 100 gr per serving:
Calories 116
Kcal,
Total fat 0 g - 1%,
Cholesterol 0 gm,
Sodium 2 g - 0%,
Carbohydrates 20 g - 7%,
Protein 9 g.
Preparation Suggestion
Moroccan
Red Lentil Soup
Ingredients:
3 Tbsp. extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 garlic cloves, chopped
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. sweet paprika
1/4 tsp. ground cinnamon
1/2 tsp. sea salt
Dash of pepper
8 cups vegetable broth, low sodium if possible
1-15 oz can crushed tomatoes (or diced tomatoes)
2 cups Al Doha lentils, picked over, washed and rinsed until water runs clean
1 lemon, juiced
Pinch of red pepper flakes
4 Tbsp. fresh flat-leaf parsley, chopped
1 Tbsp. fresh cilantro, chopped
Method:
1-Heat olive oil in a hutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
2-Add the broth, tomatoes, and lentils stir well and heat to a boil.
3-Simmer uncovered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.
4-Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender which is a hand blender (or use a blender) in small batches if necessary.
5- Return the blended half of the soup back to the pot and mix well.
6-Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if you desire.
Storage instructions:
Always store in dry, cool place away from
sunlight
and any sources of pollution and
chemicals
, in low
temperature
that doesn't exceed 20
°.
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