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    The Severn Weigh Newsletter

    Dried Beans, Pulses, TVP (soya), Nut Roast Mix

    Lentils are a great source of folate, iron, manganese and of course protein! There is no need to soak lentils, just rinse in a sieve until the water runs clear, cover with water and cook until soft.

    Our Green Lentils are the largest and maintain their shape when cooked. Mix with a smaller lentil to add variety to the dish. 

    Brown Lentils are sma...

    Lentils are a great source of folate, iron, manganese and of course protein! There is no need to soak lentils, just rinse in a sieve until the water runs clear, cover with water and cook until soft.

    Our Green Lentils are the largest and maintain their shape when cooked. Mix with a smaller lentil to add variety to the dish. 

    Brown Lentils are smaller and also hold their shape well, offering a good flavour and texture.

    Puy or French Lentils also hold their shape well and offer a slight bite. They tend to darken the meal but offer great flavour. Great as a vegetarian meat replacement for lasagne or chilli. 

    Red or split lentils are the most commonly recognised lentils. These cook quickly and pulp down easily to create the basis for a dhal or a veg hotpot. Useful to help thicken sauces. 

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    Showing 1 - 11 of 11 items