How to use our Beans and Pulses?
Organic beans and pulses are rich in protein, fibre and minerals and low in fat, making them a great addition to any diet.
Whipping up a tasty and spice abundant Dahl is such a super simple dinner idea and one which we tend to do weekly…
Green Lentils:
Green Lentils are often used in stews, side dishes, casseroles and tossed salads due to its firmer texture. A simple fresh vinaigrette with chopped tomatoes, onions, garlic and some of your favourite spices would make these cooked lentils a delicious accompaniment for any savoury dish.
Mung Beans:
Mung Beans are a great addition to tossed salads, soups, stews, main dishes or accompaniment to rice.
Red Lentils:
Red Lentils are delicious in dahl, curries or for thickening soups as they get mushy very easily. The juice from the boiled lentils can also be used as stock.
Yellow Peas:
Yellow Peas are the perfect ingredient when cooking Indian dahl, curries or for thickening soups as they get mushy very easily. The juice from the boiled lentils can also be used as vegetarian stock for sauces and risottos.
