Also known as “Egyptian lentils,” red lentils are a variety of the reddish colored Lens culinaris. Legumes rich in beneficial properties for the body and widely used in cooking due to their versatility. Red lentils, in addition to being quick to cook, are also easier to digest than other legumes.

It is also an excellent food because these lentils are low in fat, help keep blood sugar spikes at bay and contain a good dose of iron, which is useful for everyone but especially for those suffering from mild anemia. In addition, due to the presence of plant proteins and especially fiber, they tend to regularize intestinal functions.

Their preparation is very simple.

In fact, they do not need to be soaked; they simply need to be rinsed under running water and simmered starting with cold water (about twice the amount of lentils) for about 15 minutes, until all the liquid has been absorbed. During cooking the beautiful orange starting color changes and becomes more faded, do not worry this is absolutely normal as well as the fact that red lentils tend to flake.