Lentil, Red, Decorticated

Lentils are an excellent source of magnesium, folate, soluble fiber, and iron. Of all legumes and nuts, lentils contain the third highest level of protein. Twenty-six percent of lentils' calories are attributed to protein.

Combine with traditional Indian spices for a satisfying vegetarian meal. Or enjoy as a side dish with roasted meats or veggies. If not overcooked, these legumes hold their shape and are tasty in soups and purees.

Cooking Directions: Sort through and discard any small pebbles or debris, then rinse. The most reliable way to cook perfectly tender lentils is to bring them to a rapid simmer, and then reduce the heat to low for the rest of cooking. You want to see just a few bubbles in the water and some gentle movement in the lentils. They will plump up nicely without splitting their skins or becoming mushy.