[TRS] Lentils Whole Brown (500g)

🫘 [TRS] Lentils Whole Brown – Sabut Masoor (500g)

The Earthy Heart of the Pantry. Also known as Sabut Masoor, TRS Whole Brown Lentils are a nutritional powerhouse and a cornerstone of Indian and Mediterranean cooking. Unlike red lentils that break down into a mash, these whole brown lentils retain their shape beautifully after cooking, offering a tender yet firm "bite" and a rich, nutty flavor. They are the ultimate "blank canvas" for spices, herbs, and aromatics. 🇮🇳🥣🌿

🔬 Nutritional Profile & Ingredients

Sourced for quality and consistent cooking results:

• Ingredients: 100% Whole Brown Lentils (Masoor Dal).

• Protein Power: Approx. 24g–25g of protein per 100g (dried), making them a premier meat alternative.

• Fiber Rich: High in dietary fiber (approx. 18g per 100g) to support digestion and long-lasting fullness.

• Essential Minerals: Packed with Iron, Magnesium, Potassium, and Folate (B9).

• (Allergen Statement: Naturally Gluten-Free. Packed in a facility that also handles wheat, nuts, and sesame.) ✅🌱

💡 Why TRS Brown Lentils are a "Must-Have"

1. Shape Retention: Because the skin is left intact, they don't turn into "mush" easily. This makes them perfect for warm salads, rice dishes (pulaos), and hearty rustic stews.

2. No Soak Required: While beans often require overnight soaking, these lentils can be cooked straight from the bag in about 20–30 minutes, making them a reliable option for weeknight dinners.

3. Low Glycemic Index: They provide slow-release energy, helping to maintain stable blood sugar levels throughout the day. 📈

👨🍳 How to Cook (The Perfect Simmer)

• Step 1 (Inspect & Rinse): Sift through the dry lentils to check for any stray small stones. Rinse thoroughly in a fine-mesh strainer under cold water.

• Step 2 (The Ratio): Use 3 cups of water/stock for every 1 cup of dry lentils.

• Step 3 (Simmer): Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes (or until tender but not falling apart).

• Step 4 (Season at the End): Important! Do not add salt or acidic ingredients (like lemon or tomatoes) until the lentils are soft. Adding salt too early can make the skins tough. 🧂🍋

💡 Recipe Inspiration

• Dal Tadka: Temper the cooked lentils with ghee (or oil), cumin seeds, fried garlic, and dried red chilies for a classic Indian comfort bowl.

• Protein Salad: Toss cooled brown lentils with chopped parsley, tomatoes, cucumber, and a lemon-tahini dressing. 🥗

• Lentil Loaf: Use them as a base for a plant-based "meat" loaf or burger patties thanks to their hearty texture.

⚠️ Caution & Storage

• Digestive Tip: If you are sensitive to legumes, soaking the lentils for 30 minutes before cooking can help break down complex sugars and make them even easier to digest.

• Storage: Store in a cool, dry place. Once cooked, they keep well in the fridge for up to 5 days or can be frozen for up to 3 months. ❄️

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