Brown Lentils (500g)

How to prepare your lentils:

No need to soak. Rinse well under cool running water, then cook on medium to low heat for 60 minutes. For delicious flavour, add a teaspoon or 3 of our Mary-Ann’s Vegetable Stock while cooking. Drain and serve or freeze in serving portions.

Be “relentils” with this recipe!

Country Cottage Pie

Filling:

• 1 Cup finely chopped black mushrooms
• 1 Cup finely grated Zucchini (baby marrows)
• 1 Cup finely grated Carrots
• 1 Leek finely chopped
• 2 Cups cooked brown lentils
• 1 Cup Tomato puree
• 1 Tsp Marjoram
• Half a tsp dried Thyme
• 2 Tsp dried Sage
• Half tsp. tsp Paprika
• Half tsp dried basil
• 1-2 Tsp. Mary-Ann’s vegetable stock powder
• Quarter to half cup filtered water
• 1 Tsp Mary-Ann’s Herb salt

Dry stir fry the leeks until cooked, add the rest of the ingredients & cook gently  for about 30 minutes. Place in an oven-proof dish and top with mashed potatoes – bake until golden brown.

Check out our recipe books for more lentil recipes!