Organic Brown Lentils

From: £2.48

(£2.48 inc. VAT)

Description

Organic Brown Lentils are a great addition to soups and stews.

Organic Brown Lentils don’t sound very exciting but they are a versatile cupboard staple that add protein and vital nutrients to a range of recipes.  They are the most common form of lentil and have a mild earthy flavour.

Lentils are particularly popular with vegetarians and vegans as they can take the place of meat in a range of traditional recipes and give a great texture.  Brown lentils will turn a soup into a substantial meal and make a hearty stew in under an hour.  Organic Brown Lentils (cooked) are high in Folate, Manganese, Phosphorus, Iron and Copper (per 90g serving).

It is not essential to soak brown lentils before you cook them but soaking and rinsing them will lower their phytate content which makes their nutrients more available.  If you have some time on your hands then you can sprout them first for an even more nutrient dense meal.

If you want a recipe to get started then try this vegetable and lentil soup recipe

If you like brown lentils but want to try a new variety we also stock organic red lentilsorganic green lentilsorganic beluga lentils and Organic French style lentils.

Origin: Russia

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts.

Nutritional Information

Organic Brown Lentils (cooked) are high in Folate and a source of Manganese, Phosphorus, Iron and Copper (per 90g serving)

Nutrient Fact File: Folate (Folic Acid)

Typical Nutrient Values for Cooked Brown Lentils: Amount per 100g: Amount per serving
(90g)
% Reference intake (RI) per serving
Energy 486kj/116kcal 437kj/104kcal 5.20%
Fat 0.4g 0.36g 0.51%
of which saturates 0.1g 0.09g 4.50%
Carbohydrate 20.1g 18.09g 6.95%
of which sugars 1.8g 1.62g 1.80g
Fibre 7.9g 7.11g
Protein 9.0g 8.10g 16.20%
Salt 0mg
Typical Vitamin/ Mineral Values: Amount per 100g: Amount per serving
(90g)
% Reference intake (RI) per serving
Folate 181mcg 162.90mcg 81.45%
Thiamin (B1) 0.2mg 0.18mg 16.36%
Manganese 0.5mg 0.45mg 22.50%
Phosphorus 180mg 162mg 23.14%
Iron 3.3mg 2.97mg 21.21%
Copper 0.3mg 0.27mg 27%

Reference Intake (RI)

The Reference Intake (RI) refers to the recommended daily amount of a specific nutrient.

To read more about how we display our nutrition data click here

Cooking Instructions:

  1. Lentils don’t require pre-soaking before you cook them but soaking them will reduce their phytate content.
  2. Rinse the lentils first to remove any natural dust or debris.
  3. Fill a pan with 3 cups of liquid to 1 cup of lentils – the lentils will triple in size so use a large pan.
  4. Boil and cover, reducing the heat to a simmer and then cook until tender (about 20-25 mins)
  5. Add salt at the end of cooking – adding it during cooking will result in tough lentils.

Storage

For optimum freshness keep in a cool place away from moisture and direct sunlight.  Store in a tightly sealed bag or container.

Family Tip:

  1. We love these brown lentils in our Sunday nut roast.  They hold their shape well and give a good texture.
  2. Brown lentils will sprout really well and then can be used in soups and stews for added nutritional power.