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Red Split Lentils
£1.49
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Red split lentils are best known for making dahl, the everyday Indian dish of spiced, simmered lentils served with rice or flatbread. This product is a pulse, split and skinned, with a small size and a red-orange colour that turns pale gold once cooked. These lentils cook quickly and break down into a soft, thick texture, which makes them useful for more than dahl. Stir them into soups and stews to add body, or use them as a base for curries, adding onion, garlic and spices as the lentils soften. They also work well in shepherd's pie mixes or blended into a simple lentil soup with carrots and stock. Rinse the lentils before cooking to remove any dust. Add them to boiling water or stock and simmer until soft, stirring occasionally as they thicken the liquid. No pre-soaking is needed, which makes them a convenient store-cupboard staple for quick midweek meals. Keep red split lentils in a sealed container in a cool, dry cupboard. Stored this way, they will keep well for use whenever a quick dahl, soup or curry is needed.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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