British Olive Green Lentils - Organic

What Are Lentils?

Lentils are discus-shaped, edible seeds from the legume family and are a food staple in Asian and North African cuisines. 

These beautiful olive green lentils are grown by George Young at Curtis Farm in Essex.

Tasty, versatile and easy to cook, these whole olive green lentils don’t need soaking and add a superbly rich, nutty flavour to soups, stews and salads.

Types Of Lentils

• Black beluga lentils are the most nutritious and hearty and have a beautiful earthy flavour. They get their name from their resemblance to black caviar.
• Brown lentils hold their shape really well and have a mild, earthy flavour. They are delicious mashed into veggie burgers, or tossed into a salad. They also work well in soups.
• Red and yellow lentils are popular in Indian and Middle Eastern dishes. They are best used for thickening soups, purees, and stews as they quickly become mushy when cooked.
• Green lentils have a peppery taste and are rich in antioxidants, iron, and magnesium. They work well over salads and as a warm side.
• Puy lentils are harvested in the French region of Le Puy. They are the queens of lentils and are known for having the best texture and flavour of all lentil varieties.

Cooking Organic Olive Green Lentils

Check for any stones, then rinse thoroughly before cooking. Then place the rinsed lentils in a pot, cover with water, bring to the boil and leave to simmer uncovered for 15-20 minutes, or pressure cook for 8 minutes. 

The lentils should be slightly crunchy or soft, depending on your preference. Once boiled, drain and rinse in cold water to prevent further cooking. Alternatively, add directly to stews and casseroles and the lentils will cook with the other ingredients.

Cooked lentils can be made into burgers, or added to wraps and salads, as well as making great accompaniments to fish, poultry and meat dishes.