Lentils are discus-shaped, edible seeds from the legume family and are a food staple in Asian and North African cuisines.
There are several types of lentils:
- Black beluga lentils are the most nutritous and hearty and have a beautiful earthy flavour. They get their name from their resemblence to black caviar.
- Brown lentils hold their shape really well and have a mild, earthy flavour. They are delicious mashed into veggie burgers, or tossed into a salad and also work well in soups.
- Red and yellow lentils are popular in Indian and Middle Eastern dishes. They are best used for thickening soups, purees, and stews as they quickly become mushy when cooked.
- Green lentils have a peppery taste and are rich in antioxidants, iron, and magnesium. They work well over salads and as a warm side.
- Puy lentils are harvested in the French region of Le Puy. They are the queens of lentils and are known for having the best texture and flavour of all lentil varieties.
Cooking with Brown Lentils
- Rinse thoroughly before cooking.
- Place the rinsed lentils in a pot, cover with water, bring to the boil and leave to simmer uncovered for 15–20 minutes.
- The lentils should be slightly crunchy or soft, depending on your preference. Once boiled, drain and rinse in cold water to prevent further cooking.
Cooked lentils can be added to wraps and salads, as well as making great accompaniments to fish, poultry and meat dishes.
Lentils, Brown - Organic
Ingredients: Organic brown lentils
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.