How to Use:
These lentils can be used without soaking, but cooking time will be reduced by pre-soaking in cold water for several hours. Uncooked 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 – 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 ‘skin’ 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.
Allergens:No known allergens.
Storage:Store in a cool, dry place away from direct sunlight.
Shelf Life:Up to 24 months when stored as above.