Description

These dark speckled, greenish-bluish-greyish orbs, are also known as green French lentils or lentilles du Puy. They retain their shape when cooked and have a pleasant, poppy texture. This lack of mushiness makes them ideal meat alternatives in classic dishes such as lasagne or shepherds pie.

To cook: Rinse them well, then boil in a large pan of water or stock for 25-30 minutes.

Allergens: Packed in an area that also handles nuts, peanuts, sesame seeds and gluten.

Storage: Cool and dry, away from direct light and strong odours.