Red Lentils (5kg)

To Prepare:

No need to soak.  Rinse well under cool running water.  Cook on medium to low heat until soft. For delicious flavour, add a teaspoon or 3 of our Veg Stock while cooking. Drain and serve or freeze in serving portions.

Be “relentils” with this recipe!
Spicy lentil casserole

• 2 cups Lentils
• 2 cups Borlotti or Butter Beans
• 2 tsp. curry powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 2.5 cm fresh ginger
• half tsp. dried chilli
• 3 spring onions or leeks finely chopped
• 3-4 ripe tomatoes, diced
• 1-2 cups tomato puree

Simmer tomato puree and spices for 10 minutes. Add the rest of the ingredients & simmer gently until just heated through. Stir in the following ingredients & serve; Half cup coconut or cashew cream.
Serve with brown rice, baked potato, or with polenta fingers and fresh coriander leaves.

 Best ever Lentil soup

• 1 packet Mary-Ann’s Lentils rinsed well and placed in a pot with 6-8 cups water
• Bring to the boil and add 2-4 heaped tsp Mary-Ann’s Vegetable stock powder
• Simmer gently until the lentils are soft – about 20 minutes
• Then add 1-2 cups sliced or diced carrots and 5 minutes later 1-2 cups sliced or diced baby marrows (zucchini)
• simmer until veggies are done

Like “vegan chicken soup for the soul” mmm…..

Check out our recipe books for more lentil recipes!