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Dried small LentilsDried lentils are another store cupboard essential with a very long life. Lentils are pulses that have been part of the Mediterranean and Near Eastern diet for thousands of years.
The “mess of pottage” mentioned in the Biblical story of Esau was made from lentils. Lentils are an important provider of vitamins, minerals and protein. You can soak them before use, which shortens the cooking time, or simply rinse and add them to any recipe, which takes a little longer to soften the lentils.
Our wholesome lentils can form the basis for many dishes. For a basic sauce that is delicious with cured spicy sausage cut into chunks, add lentils to gently fried onion with a pinch of cumin, salt and cayenne, and saute' briefly while stirring gently. Add warm water and simmer until the lentils are soft. You can then add either cherry plum tomatoes or our ready-to-use tomato sauce, along with the spicy sausage, and heat thoroughly.
If using previously uncooked or uncured sausages, saute’ until lightly browned before cutting up and adding to the sauce.
Lentils also very good to make stews, particularly with our testa in cassetta (brawn).
These tasty pulses create heart-warming food at any time of year.