Lentil is a food with a high concentration of nutrients. Carbohydrates are the most abundant and are made up mainly of starch. The vegetable proteins of lentils, although in good quantity, are incomplete, since they are deficient in methionine (essential amino acid). However, if lentils are combined with cereals such as rice, foods rich in said amino acid, they become proteins of high biological value. It is recommended to soak them overnight, discard the water and drain and rinse well before adding new water. If you have not had time to do this, bring the beans to a boil, then after a while turn off the heat and leave them in this water to soak for about 3 hours. The secret is never to use the water where you have had them soaked as this water absorbs part of the toxin that is lost during cooking. The red beans should be cooked well, on high heat for about 20 minutes at first and without salt, skimming them and then you can lower the heat and cook them until soft. The time will vary depending on the cooking method you choose: between 1 hour and a half to 2 hours up to 20 or 30 minutes in a pressure cooker. May contain traces of gluten ES-ECO-020-CV