Ingredients: Split Red Lentils are rich in protein, iron, thiamine, riboflavin & niacin. The reddish-orange Egyptian or red lentil has the outer skin removed for quick cooking. Simply boil for 5-10 minutes. Long used as a meat substitute, second only to soybeans in protein content out of dried vegetables, they lack only one protein, methionine. (Adding grains, nuts, seeds, etc. provides a complete protein).
Lentils provide more folic acid than any other unfortified food, have a fair amount of calcium and vitamins A and B, are a good source of iron and phosphorus, and are also a rich source of complex carbohydrates and fibre.