Brown lentils are a fantastic versatile ingredient, great in Indian dals and vegetarian curries. Make distinctive dark Masoor dal with these whole brown lentils, or use them in Italian soups. They are also brilliant in hearty lentil salads, mixed through with roast veg, spinach and boiled eggs.
To cook, soak the beans in water for 12 hours, then rinse and drain. Cover with fresh water, bring to the boil and simmer for 15-20 mins or until tender. Do not eat raw.Ingredients: Packed in a factory that handles nuts in a separate area. Allergens listed in bold.
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