Crimson

Tuesday, 29 September 2009 13:36

Description: Decorticated masoor lentils. They have about 1/3 the size of regular lentils. The outer shell is removed and they cook up in about 4-6 minutes without soaking. Versatile for thickening soups, sauces and gravies as a puree. The brightly colored Red Crimson Lentil has a mild, earthy flavor and soft texture when cooked, and is also one of the faster cooking varieties available. These sprouts boast beautiful salmon color and lots of vitamins and nutrients. Eat alone as a snack or add to your favorite dishes. The petite crimson lentil has had its rusty brown skin removed to reveal the bright red seed. It is thought this lentil originated in Turkey, and historians surmise that it was this lentil for which Esau sold his birthright in Biblical times. The Crimson Lentil is quick cooking, and is well suited for Mid Eastern and Asian cuisine. Since it is "skinless" and very quick cooking, it is recommended for recipes that call for purees, and all recipes calling for "Red Lentils". Does not hold its shape well if overcooked. Originally from Turkey, Egypt and India, these orange colored lentils are domestically grown and cook in about 5 minutes. Go to table of lentil varieties