Green Lentils are a traditional staple ingredient. Sometimes known as green or brown lentils, they are small khaki- to light brown-coloured legumes that hold their shape if not overcooked. Boasting a glossy exterior, they have a robust and peppery flavour. No synthetic fertilisers or sprays have been used on these lentils, they are non-GMO, and have no added preservatives.
HOW TO USE
Whole Green Lentils can be used without soaking, but cooking time will be reduced by pre-soaking in cold water for several hours. Uncooked Whole Green Lentils can be well rinsed and then added directly to hotpots.
Perfect for curries, hearty broths and thick lentil soups; cook with spices and vegetables, adding water or stock as needed, till tender and delicious Ð about 60 minutes. To pre-cook these lentils, rinse thoroughly before bringing to boil in a pot of water at a ratio of 1:3. Reduce heat to simmer for 30-40 minutes (longer if un-soaked) or until tender.
Do not add salt to water during cooking as this can cause the ÔskinÕ of pulses to become tough. These lentils remain whole when cooked and are wonderful in wraps and salads; try with roast beetroot and goats cheese. Create irresistible vegan lentil burgers with besan flour, spices and fresh herbs; or add puree for dips and to thicken savoury dishes.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Up to 24 months when stored as above. See Best Before date.