Lentil seeds are one of the oldest food crops - first cultivated in the Middle East and tracing back 9,500 to 13,000 years. High in fiber and a good source of protein, these versatile legumes are packed with minerals, and virtually fat-free. Eat them sprouted or spiced; either way, you’ll find them excellent in salads. They also make great soups and are perfect for purees, such as Indian dal.
- Red Split, Green and Black Lentils
- Excellent vegetarian source of the protein lysine, which is the most important amino acid to include in vegan and vegetarian diets
- Rich in dietary fiber and B1 – great for your cholesterol
- Good source of Iron and Potassium and is Sodium Free
- Good Source of magnesium and Contains sufficient levels of all essential amino acids
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