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red lentils

Red Lentils (500g)

£1.25

In stock

Red lentils are an essential store cupboard staple.  This versatile pulse can be used in many ways – from soups, stews and casseroles to the fragrant Indian side dish, dahl.  They are also a tasty addition to a big flavoursome curry and work well as a thickening agent.

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A sister to the pea and a rich provider of protein and carbohydrates, red lentils are also a good source of calcium, phosphorus, iron and B vitamins, making it an important diet staple all across the world.
Lentils are rich in fibre, folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol. They are also a source of energising iron and vitamin B1 which helps maintain a steady heartbeat.
Here are some recipes featuring red lentils:

Spiced carrot and lentil soup

Ingredients

  • 2 tsp cumin seeds
  • pinch chilli flakes
  • 2 tbsp olive oil
  • 600g carrots, washed and coarsely grated (no need to peel)
  • 140g split red lentils
  • 1l hot vegetable stock (from a cube is fine)
  • 125ml milk (to make it dairy-free, see ‘try’ below)
  • plain yogurt and naan bread, to serve

Method

  • STEP 1

    Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

  • STEP 2

    Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

  • STEP 3

    Simmer for 15 mins until the lentils have swollen and softened.

  • STEP 4

    Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

  • STEP 5

    Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

     

Red lentil and squash dahl

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 400g butternut squash, peeled and cut into 2cm (prepared weight)
  • 400g can chopped tomato
  • 1.2l chicken stock
  • 1 heaped tbsp mango chutney
  • 300g red lentil
  • small pack coriander, roughly chopped
  • naan bread, to serve

Method

  • STEP 1

    Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.

  • STEP 2

    Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.

     

Product photography is representative only. Weights and portions will be as stated.