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Split Red Lentil Kebabs - Nutrition Powerhouse

Updated: Nov 26, 2020

The red lentil is a powerhouse of nutrients including plant-sourced iron and protein, essential vitamin Bs, zinc, phosphorous, manganese, fibre, copper, potassium and more.

When combined with other nutritional vegetables, herbs and spices, the humble red lentil becomes a potent medicine, whichever way you cook it. It is versatile and can be added in soups, broths, stews, salads, and of course my favourite Indian daal!

Links to some resources have been added at the bottom of this blog if you would like to delve deeper into the world of red lentils.  

Recently, I came across this really interesting history of lentils, so, I am going to quickly share it with you before we move on to the recipe...

...Thought to have originated in the Near East or Mediterranean area, I believe lentils have been a source of sustenance for our ancestors since prehistoric times. They are the oldest pulse crop known to man and one of the earliest domesticated crops.

It was also mentioned that lentil artefacts have been found on archaeological digs on the banks of the Euphrates River dating back to 8000 B.C. and there is evidence of the Egyptians, Romans, and Hebrews eating this legume.

Lentil artefacts dating back to 8000 B.C.!!!...amazing, isn't it? If you'd like to read more, I have added the link below.


Why should we add red lentils to our diet?

Because they are loaded with goodness. Here's a quick glance:

  • They are quick to cook and easy to digest