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For a plant, lentils are exceptionally high in protein and iron, making them invaluable to vegetarians. The protein availability of lentils depends on how they are prepared. Lentils contain the essential amino acids isoleucine and lysine, but are normally low in methionine and cystine, meaning that on their own they are not a "complete protein." However, if lentils are first sprouted before they are cooked then all essential amino acids are available, including methionine and cystine.
That is why our lentil Pizza Crusts are prepared by traditional method of soaking them for 10-12 hours before cooking.