Green Lentils are relatively quick and easy to prepare. They readily absorb a variety of flavours from other foods and are high in nutritional value. The brown and green varieties are best at retaining their shape after cooking.
Cook in a saucepan, using 3 cups of water/stock to 1 cup of lentils. Bring to a boil, cover, reduce heat and simmer until tender.
Produce of.
Best before: