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Rinse lentils with fresh water before boiling to remove any dust or debris.
Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils.
Be sure to use a large enough saucepan as the lentils will double or triple in size.
Bring to a boil for 30 seconds, and then cover tightly and reduce the heat to simmer gently for 22-25 minutes or until the lentils are cooked but still very slightly firm in the centre.
Season the lentils with salt and pepper to taste then put the lid back on and leave the lentils to sit for 5 minutes.
Drain the lentils (Tip: the cooking liquid can be used as a vegetable stock or added to a stew, curry, soup or sauce)
|Nutritional Information||Per 100g|
|Energy||1196 kJ / 286 kcal|
– of which saturated
– of which sugar
May contain traces of allergens as packed in an environment that contains allergens.