Lentils (red) 500g
Lentils give 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.
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 60-100 minutes. For delicious flavour add a teaspoon of our Veg Stock while cooking. Drain and serve or freeze in serving portions.
Spicy lentil casserole
2 cups Lentils
2 cups Barlotti 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 rest of 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 rinse well and place 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.....