Dark Speckled Lentils (Puy)
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Great added to salads, soups, pastas. These lentils hold their shape well so great to use as a meat substitute in burgers, bolognaise, shepherds pie. Can be sprouted.
Instructions: No need to soak, rinse well before placing in a pan with water, bring to the boil and then simmer for 15-20 mins until soft.
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A good source of protein, calcium, magnesium, phosphorus, potassium, zinc, folic acid and vitamins A and B.
Good to sprout which improves the bio-availability of the proteins and nutrients and makes them more digestible. Soak overnight in water, rinse and then place in jam jar covered with muslin cloth, keep returning to the jar every 24 hrs to rinse and return until you see small sprouts appear. Once sprouted rinse and store in jar in fridge. Eat raw in salads or cook once sprouted.
Source: The Vegan Kitchen by Rose Glover and Laura Nickoll.
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Sometimes in a large paper sack (yay!) or a woven plastic sack (small yay).
The large paper sack is either reused for our home delivery service or recycled. The woven plastic sacks are kept for upcycling projects such as making bags and bottle holders. If you would like a sack for your own upcycling project get in touch!
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Usually from Canada (which is why they’re not sold as Puy as they’re not from France).
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Requiring little water to grow, lentils have a carbon footprint 43 times lower than that of beef.
Source: Future 50 Foods