Benefits of red lentil flour:

High vegetable protein content - about 22-25 g per 100 g, especially important for vegans and vegetarians.

Rich in fibre - improves digestion, promotes detoxification and a prolonged feeling of satiety.

Gluten-free - suitable for people with celiac disease and gluten sensitivity.

Low glycaemic index - does not cause blood sugar spikes.

Source of iron, folic acid, magnesium and potassium - supports the nervous system, hematopoiesis and heart health.

Antioxidant properties - due to natural pigments and phytonutrients.

Easy to digest - red lentils are easier to digest than other legumes.

Ways to use red lentil flour:

1. Pancakes, fritters, flatbreads

Flour can be used pure or mixed with others (rice flour, corn flour, oat flour).

Good for gluten-free and protein pancakes.

Example: 1 cup lentil flour + 1.5 cups water + spices/ herbs = savoury protein pancakes.

2. Cutlets, falafel, hummus

Mix with vegetables, spices and form cutlets - flour binds ingredients well.

Can be used as a thickener in vegetable purees or lentil pates.

3. Mashed soups

Added directly to broth - gives a creamy texture and protein richness.

Boils quickly (3-5 minutes).