Hulled lentils soften quickly and create a thick base for soups and purées.

Preparation: Rinse, cover with water, bring to the boil and simmer for about 10–15 minutes until tender. Add hot water if needed. Retain more liquid for a purée.

Meal ideas:

• Dal: cook with turmeric, cumin, ginger and tomatoes until creamy.
• Creamy soup: cook with carrot or pumpkin and blend until smooth.
• Thick sauce: simmer with tomatoes and garlic and serve with pasta or rice.
• Purée: mash cooked lentils with lemon juice and a little oil.
• Vegetable bake: use thick cooked lentils as a layer between roasted vegetables.

Ingredients: 100% red lentils.

Country of production: Ukraine.

Nutrition per 100 g:
Protein: 21.6 g.
Fat: 1.1 g.
Carbohydrates: 48 g.
Energy: 314 kcal.