Lentils
Versatile legume with an earthy flavour and creamy texture when cooked. Smaller varieties often cook without soaking and work well in stews, salads and purees. When dried, they can be stored for months in an airtight container; once cooked, they should be refrigerated and consumed within a few days.
What it offers and why to use it
Versatile legume with an earthy flavour and creamy texture when cooked. Smaller varieties often cook without soaking and work well in stews, salads and purees. When dried, they can be stored for months in an airtight container; once cooked, they should be refrigerated and consumed within a few days. Measure accurately and prepare according to its texture: soak, boil, toast, bake or warm as appropriate before combining with sauces and vegetables.
Versatile legume with an earthy flavour and creamy texture when cooked. Smaller varieties often cook without soaking and work well in stews, salads and purees. When dried, they can be stored for months in an airtight container; once cooked, they should be refrigerated and consumed within a few days.
From shopping to cooking
Choose
Choose a well-sealed pack with a recent best-before date and contents that are dry, clean and free from insects, damp or rancid odours.
Store
Keep tightly closed in a cool, dry, dark cupboard. Once cooked or opened where applicable, refrigerate and use promptly.
Prepare
Measure accurately and prepare according to its texture: soak, boil, toast, bake or warm as appropriate before combining with sauces and vegetables.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, tomato, vegetables, pulses, herbs, spices and savoury sauces.
How to substitute it
Use a product with a similar texture and cooking behaviour, checking liquid requirements and cooking time before substituting.
Recipes with lentils
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