Red Split Lentils

Red Split Lentils are easier to cook than other lentils as they have already had their skins removed allowing them to 'split' naturally into their two halves, bypassing the need for pre-soaking prior to cooking. They form a lovely mushy consistency that works brilliantly in sauces - we particularly love adding them to a bolognese sauce and curries! They're also a brilliant food for babies as they mash down or puree really easily and provide plenty of nutrition. 

One serving (90g) of these tasty lentils is high in Folate, Vitamin B1, minerals and fibre. They also have a high protein content, in fact the third highest protein content out of all legumes and nuts with 30% of their calories coming from protein making them a great replacement for meat in vegetarian and vegan diets.

Ingredients: Red Split Lentils

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts.

To cook: It's not necessary to pre-soak lentils prior to cooking but doing so can cut down the cooking time. Rinse lentils well under a cold running tap to remove dust and debris. Lentils will expand by up to three times their size so use a pan large enough and add water to the lentils in a 3:1 ratio. Bring to the boil, then reduce the heat and simmer for 10-15 minutes or until your desired consistency has been reached. If required, always add salt at the end of cooking lentils as it can cause them to toughen up when added before or during, making it harder to cook them.

Nutritional Information: