Real Foods Organic Lentils Red Split

1 Customer Review(s)
Customer Rating: 5.0
(3 votes)
100gr
£0.96 96p / 100g
250gr
£1.62 65p / 100g
500gr
£2.67 53p / 100g
1kg
£4.63 46p / 100g
3kg
£13.37 45p / 100g
6kg
£25.58 43p / 100g
Order now for dispatch after 27/06/2017

Wholesale Prices

25Kg
£64.80
(26p / 100g)
2 x 25Kg
£61.56 / 25Kg
(25p / 100g)
4 x 25Kg
£58.32 / 25Kg
(23p / 100g)

Ingredients

Organic Lentils Red Split ingredients:

ORGANIC Red Split Lentils

Nutritional values per 100g : Energy 1325 kJ / 312 kcal, Protein 23.8g, Carbohydrate 51.3g - Of which sugars 2.4g, Fat 1.3 g - Of which saturates 0.2g, Fibre 3.9g, Sodium 0.036g.

About Organic Lentils Red Split

A small orange coloured pulse, pre hulled and split. Use in soups, stews and pâtés, they make a great daal or dip. No need to pre-soak, simply bring to the boil and simmer for 20 minutes approximately. A portion of pulses (lentils, beans and peas) counts as one of your five a day,

For more information on the nutrition, cooking times and some tasty recipe ideas with pulses have a look at this Real Foods Guide To Pulses.

Colour: Red

Read about Real Foods allergen labelling here.

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Customer reviews

I was in my 50s before I discovered how much I loved lentil soup! Now I make a big pot every week and enjoy it for lunch all week. Personally I just add onion, carrots and tomato puree and I think it makes a really tasty lunch time treat.

By Ross MacKay on 09/04/2014

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Why not try one of our healthy recipes using this product

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Vegan Ethiopian Red Lentils Mesir Wat Recipe

Summary: Misr Wat or Mesir Wat is a vegan Ethiopian stew made from red split lentils and the famous Ethiopian Berbere spice mix. Some Ethiopians, for religious reasons, eat an exclusively vegan diet, and many eat vegan dishes on special 'fast' days. This explains the abundance of vegetarian and vegan specialties. Ethiopian cuisine is one of the most flavoursome cuisines in Africa, and this red lentil stew is no exception. You can of course use a ready-made, shop-bought Berbere since mix, but I promise you that if you make your own, you will be rewarded by a rich and complex tantalising flavour that is well worth the small effort of assembling the all very common ingredients (except perhaps the fenugreek, just leave it out if you have trouble sourcing it) needed to make your own Berbere spice mix. Misr Wat is traditionally served with Injera, a soft sourdough flat bread, but you can also enjoy it with a crispy green salad.

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