Lentils with their skins for dishes where a distinct bite matters.

Preparation: Rinse, cover with water, bring to the boil and simmer for about 30–40 minutes until tender. Add hot water if needed. Retain more liquid for a purée.

Meal ideas:

• Salad: combine cooked lentils with roasted beetroot, rocket and mustard dressing.
• Stew: simmer with mushrooms, carrots and tomatoes.
• Filling: mix with onion and spices for stuffed courgettes or peppers.
• Side dish: serve with roasted cauliflower and tahini sauce.
• Patties: partly mash cooked lentils and add vegetables and a binder following your recipe.

Ingredients: 100% green lentils.

Country of production: Ukraine.

Nutrition per 100 g:
Protein: 11.6 g.
Fat: 3.3 g.
Carbohydrates: 66.6 g.
Energy: 309 kcal.