Description
The red split lentil is the quickest and most versatile: with the outer skin removed, it cooks in 12-15 minutes with no soaking and breaks down naturally into creamy purées.
It is the ideal base for creams, velouté soups, dahl and quick soups, but also for vegetable patties and fillings. The orange colour and sweet flavour make it popular with children too.
Rich in plant protein and iron, it is the pulse of everyday cooking. 300 g pack.
A pulse selected from the heritage varieties and ecotypes of Tuscany, grown by small producers and packed without preservatives. Soaking in cold water before cooking is recommended, to bring out creaminess and digestibility.
