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. 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.
Split red lentils are halved whole lentils with their outer skins removed. They don’t require any prior soaking and can be cooked in less than 20 minutes - perfect when you want to prepare a last-minute protein-rich meal or want to bulk-up an already cooked meal!
Cooking with Split Red Lentils
Rinse thoroughly before cooking, then place in a pot, cover with water, bring to the boil and leave to simmer uncovered for 10 minutes, or pressure cook for 5 minutes and drain.
Cooked lentils can be added to wraps and salads, and make great partners to fish, poultry and meat dishes. They are often added to soups and stews, used for dhals or savoury purées.
Lentils, Split Red - Organic
Ingredients: Organic split red lentils, organic sunflower oil (1%)
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.