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Dried lentils from Infinity Foods Organic – red split, brown, green and French type, in 500g bags.
The quickest pulse to cook and the one to start with. See also the wider pulses range.
Infinity Foods Organic Red Split Lentils cook down quickly to a soft, mushy texture, making them the classic choice for dhal and thickening soups a...
View full detailsInfinity Foods Organic Brown Lentils hold their shape well during cooking, making them ideal for hearty stews, dhal, salads and shepherd's-pie-styl...
View full detailsInfinity Foods Organic Red Split Lentils cook down quickly to a soft, mushy texture, making them the classic choice for dhal and thickening soups a...
View full detailsInfinity Foods Organic Beluga Lentils are named for their resemblance to caviar, with a glossy black colour and firm bite that holds up well in sal...
View full detailsInfinity Foods Organic Green Lentils hold their shape well during cooking, making them a good choice for salads, stews, dhal and grain bowls. Unlik...
View full detailsLentils add rich creaminess to this all-vegan recipe, with crushed chives bringing subtle, tangy sweetness. Monumental lenti?l A pulse that will g...
View full detailsAn organic Balinese-style lentil and pepper soup, vegan, dairy free and gluten free, in a 400g tin. The Really Interesting Food Co farm with soil h...
View full detailsAll the Cheese A velvety descent into cheese utopia. Where the creme de la creamy of the cheese world unite in blissful harmony. Tasting Notes Top:...
View full detailsInfinity Foods Organic French Type (Puy-style) Lentils hold their shape well during cooking and have a slightly peppery flavour, distinct from stan...
View full detailsJust Natural Organic Gluten Free Brown Lentils are carefully selected from only the best producers in Turkey and packed in our plastic free compost...
View full detailsRed split lentils break down completely, which makes them right for dal, thick soups and anything you want to thicken. They cook in about twenty minutes from dry with no soaking.
Brown lentils hold together reasonably. French type hold their shape entirely, which makes them the one for salads and for anything where you want the lentils to stay distinct on the plate.
No soaking needed, which is what makes lentils the easy entry point. Rinse them, cover with two or three times their volume of water, and simmer.
Salt at the end rather than the start. Added early it toughens the skins and they take far longer – that single mistake accounts for most complaints about lentils not softening.
A 500g bag makes a great deal of food and works out at pennies per portion, which is genuinely hard to beat on cost. They also keep for years in a sealed jar.
Older lentils take longer to cook and eventually stop softening properly, so buy a size you will use. Cooked lentils freeze well, so cooking the whole bag is rarely wasted.
No. They cook from dry in around twenty to thirty minutes depending on the type.
French type hold their shape entirely and brown lentils reasonably. Red split lentils collapse, which is what you want for dal.
Usually salt added too early, or a very old bag. Salt at the end.
Yes, they freeze well. Cooking the whole bag and freezing portions works well.
