Brown Lentils

Description

The lentil plant originates from Asia and North Africa and is one of our oldest sources of food. It's related to the pea and is high in protein and carbohydrates and a good source of calcium, phosphorus, iron and B vitamins. Of all the lentil colours brown is the best at holding it's shape when cooked so is most commonly used in warm dishes such as warm salads and casseroles. Be sure to rinse and check over lentils before cooking. They don't need to be pre-soaked but it will speed up the cooking time if you do. Add a cup of lentils to three cups of water and simmer for about 45 mins or until tender.