Lentils brown (500g)
Gives a meaty texture and taste.
High in both protein and starch, flatulance and or abdominal discomfort may be experienced when eating them for the first time, but the more you eat the easier it becomes to digest as your body begins to make the enzymes needed for digesting legunms
Good source of potassium, calcium, zinc, niacin and vitamin K. Rich in dietary fibre, folate and iron.
No need to soak. Rinse well under cool running water. Cook on med to low heat for 60 minutes. For delicious flavour add a teaspoon or 3 of our Veg Stock while cooking. Drain and serve or freeze in serving portions.
Country Cottage Pie
1 cup finely chopped black mushroom
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 about 30 minutes. Place in oven proof dish and top with mashed potatoes - bake until golden brown.