Brown Lentils (5kg)

To Prepare:

No need to soak. Rinse well under cool running water, then cook on medium to low heat for 60 minutes. For delicious flavour, add a teaspoon or 3 of our Mary-Ann’s Vegetable Stock while cooking. Drain and serve or freeze in serving portions.

Be “relentils” with this recipe!
Country Cottage Pie

Filling:

• 1 cup finely chopped black mushrooms
• 1 cup finely grated Zucchini (baby marrows)
• 1 cup finely grated Carrots
• 1 leek finely chopped
• 2 cups cooked brown lentils
• 1 cup Tomato puree
• 1 tsp Marjoram
• half a tsp dried Thyme
• 2 tsp dried Sage
• half tsp. tsp Paprika
• half tsp dried basil
• 1-2tsp. Mary-Ann’s vegetable stock powder
• quarter to half cup filtered water
• 1 tsp Mary-Ann’s Herb salt

Dry stir fry the leeks until cooked, add the rest of the ingredients & cook gently  for about 30 minutes. Place in an oven-proof dish and top with mashed potatoes – bake until golden brown.

Check out our recipe books for more lentil recipes!