Lentils are discus-shaped, edible seeds from the legume family and are a food staple in Asian and North African cuisines.
Lentils are low in calories, rich in iron and folate and an excellent source of protein. They are also high in fibre, which supports regular bowel movements and the growth of healthy gut bacteria.
There are several types of lentils:
- Black beluga lentils are the most nutritious 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. They 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.
By buying and cooking with dried lentils rather than canned/precooked lentils, you will not only enjoy a much nicer taste after they have been cooked, but you'll also save money!
Cooking with Green 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 35-40 minutes, or pressure cook for 12 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 made into burgers, or added to wraps and salads, as well as making great accompaniments to fish, poultry and meat dishes.
Lentils, Green - Organic
Ingredients: Organic green 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.