These are a year-round pantry staple. Can be pre-cooked and stored in the fridge to bulk up salads during hot weather or added to hearty soups and curries in the winter months. Their quick cooking, no soaking nature makes them ideal for healthy weeknight meals. To cook, rinse first and then add to your pot with three times water to the number of lentils. Cook for 25-45 minutes, until tender and then drain excess water. Red lentils make a great source of plant-based protein as well as iron, vitamin B, folate, copper, manganese and fibre. Store dried red lentils in an airtight container and keep in a cool, dry place.
red lentils whole