Description
Organic green lentils are a great plant source of protein and dietary fibre. They are high in potassium, folate and iron, and are naturally gluten free. Green lentils hold their shape when cooked, but can be pureed if needed. They are great to use in purees, curries, soups, dahl, veggie patties and salads. Green lentils require soaking prior to cooking.
HOW TO USE
Soak?green lentils?prior to cooking, as it helps your body?absorb the minerals and nutrients, and?aids digestion. Ideally soak your lentils?overnight (8 hours) but at least a minimum of 6 hours.
When soaking make sure you add 3-4x the water to the lentils, and in a large bowl as they will double?in size. Drain and rinse the?lentils before cooking.
Uncooked (but soaked) lentils can be added directly to hot pots and soups to cook. If they are being added to cold dish or later in the cooking process (like veggie patties), they will need to be cooked first.
To cook, add your rinsed?lentils with fresh water (ratio 1:3) into a pot and bring to the boil. Reduce to a simmer for?approx 40?minutes or until soft and tender. Drain and rinse the lentils. You can now add these directly into the dish you desire, refrigerate the?lentils?and use in 2 days, or freeze them for up to 3 months (this is an easy way to have pre-prepared?lentils ready).
1 cup dry lentils = approx 3 cups cooked lentils
Origin: Canada
Ingredients: organic green lentils
Allergens: no known, may contain traces of wheat, gluten, soy, peanuts, sesame seeds, tree nuts, eggs and dairy.
Nutritional Table
Average per 100g
Energy (kj) 1239
Protein (g) 24.4
Total Fat (g) 1.1
Saturated (g) 0.3
Carbohydrates (g) 29.6
Sugars (g) 2
Sodium (mg) 6
