How to Use:
As Red Split Lentils cook much more quickly than whole lentils, it is not necessary to pre-soak them before cooking. However, some people may choose to do so for 30-60 minutes to reduce any remaining Saponin, a naturally occurring coating on seeds and pulses. Uncooked red lentils can be well rinsed and then added directly to curries and hotpots, simmering for 20 minutes or until soft. Perfect for traditional Indian Dahl’s and thick lentil soups; cook with spices and vegetables, adding water or stock as needed, till creamy and luscious (about 30 minutes).
To pre-cook red lentils, rinse thoroughly before bringing to boil in a pot of water at a ratio of 1:5. Let boil for 10 minutes, before reducing to a simmer for a further 5-10 minutes or until soft but still intact. Do not add salt to water, as this can cause the ‘skin’ to become tough.
Cooked lentils can be added whole to salads and wraps; made in to irresistible vegan lentil burgers with Besan flour, spices and fresh herbs; or pureed to thicken savoury dishes.