Egyptian Al Doha Dry Whole Brown Lentils Natural Legume For Cooking عدس بجبة

Description

Egyptian Al Doha Dry Brown
Whole
Lentils Fresh Natural Legume
عدس بجبة
100% Natural Premium Quality.
An easy open and close pack.
State:
D
ry Egyptian Brown
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 koshari, stewed
lentils and
curried
lentils.
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 beef. 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
curried
lentils
Ingredients:
1 Tbsp olive oil
2 cloves garlic
1 medium onion
3 medium carrots (1/2 lb.)
1 cup Al Doha uncooked brown lentils
2 Tbsp curry powder hot or mild
15 oz can tomato sauce
Salt to taste
1/2 bunch fresh cilantro (optional)
Method:
1- Bring 3 cups of water to a boil in a sauce pot, then add the lentils. Allow the pot to come back up to a boil, then turn the heat to low, place a lid on top, and simmer for 20 minutes, or until the lentils are tender. Drain the cooked lentils in a colander.
2-
Meanwhile, mince the garlic and finely dice the onion and carrots. Sauté the onion, garlic, and carrots in a large skillet with olive oil over medium heat until the onions are transparent (about 5 minutes). Add the curry powder and sauté for one minute more.
3-
Add the cooked and drained lentils to the skillet, along with the tomato sauce. Stir and heat through (about 5 minutes). Turn the heat off, taste the lentils, and add salt if needed (I added about 1/2 tsp).
4-
Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.
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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