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Lentils, Red

Lentils, Red

Product number: 693550
Origin: Asia Minor
Latin: Lens culinaris

Red lentils make for a beautifully coloured soup! In our country, it is a legume on the rise due to its high nutritional value. It's fun to grow, even though the harvest in our summers is not enormous. You are sowing history, as lentils were already eaten in "Asia Minor" around 9000 BC. In the last 500 years, lentils in Europe have been partly replaced by peas and are now making a comeback! Cooked lentils are very easy to incorporate into all kinds of dishes; lentil soup is, of course, well-known. As sprout vegetables (sprouts) or microgreens (young plants with leaves), lentils are a rich source of protein and delicious with dishes or in salads.

This variety is mainly grown as sprouts or microgreens (for the white sprout). Cultivation takes place in the dark and in warmth. The sprouts can stay fresh in the refrigerator for a week, provided they are well-drained.

Names:
Latin: Lens culinaris
Dutch: Rode linzen
Also known as: Linzen
English: Red lentils

Sowing method: June outdoors in rows or all year round as sprouts: Rinse the seeds with lukewarm water, and soak them for an hour. Drain the water, and rinse the seeds twice a day with lukewarm water. Grow them, for example, in a glass jar or a special sprouting kit. Between rinses, place the jar in a dark and warm spot.

Sowing/planting time: