|
Eumarrah Hobart |
|---|
ALSO KNOWN AS MASOOR DAL
A colourful flavour-filled pulse, with a light nutty taste and aroma. Quick to cook and very versatile. Commonly used in Indian recipes, especially to make dahl due to their lush creamy consistency when cooked.
HOW TO USE
> Delicious in salads, wraps, burgers, dahl and curries and soups.
> For a different kind of sweet treat add lentils to flourless chocolate brownies, cookies or make into a pudding.
> Soak: Rinse, but no soaking required.
> Cook: Bring to boil and simmer for about 15-20min or until tender. 1 cup lentils to 5 cups water.
Product should last up to 24 months if stored in an airtight container in a cool dark area.
Country of origin: Turkey 100%
Nutrition info per 100g: Energy 1274 kJ; Protein 25 g; Total Fat 2 g; -Saturated 0.2 g; Carbohydrate 59 g; -Sugars 2 g; Sodium 5 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
