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Tesco Red Split Lentils 500G
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Product Details
Per 80g
Energy
322kJ
77kcal
,4% " of your " GDAFat
0.6g
,1% " of your " GDASaturates
<0.1g
,<1% " of your " GDASugars
<0.1g
,<1% " of your " GDASalt
0.1g
,2% " of your " GDA
Dried red split lentils.
PLUMP & HEARTY Harvested at their peak for the fullest natural flavour
Allergy Information
Contains: May contain gluten, wheat.,
Lifestyle
Suitable for Vegans
Suitable for Vegans
Pack Quantity
1 kg e
Recipes
Why not try it in our Smoked ham and lentil soup. Go to realfood.tesco.com for recipe details.
Usage Count
approx. 16 Servings
Origin Country Name
United Kingdom
Return To
Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,
U.K
Storage
Store in a cool, dry place.
Once opened, reseal using the tape provided.
Instructions
Cooking Method: Hob
Cooking Instructions
No need to soak. Rinse thoroughly before cooking.
Place 100g of lentils into a large saucepan with 500ml of water.
Place the pan on the medium hob ring over a high heat.
Bring to the boil and boil for 10 minutes.
Reduce the heat to low and simmer for 15 minutes, until the lentils have softened but are slightly firm to the bite.
For a firmer bite reduce simmer time to 7 minutes.
Drain thoroughly, rinse and use as required.
Time: 25 Mins
Cooking Method: Hob
Cooking Instructions
No need to soak. Rinse thoroughly before cooking.
Place 100g of lentils into a large saucepan with 500ml of water.
Place the pan on the medium hob ring over a high heat.
Bring to the boil and boil for 10 minutes.
Reduce the heat to low and simmer for 15 minutes, until the lentils have softened but are slightly firm to the bite.
For a firmer bite reduce simmer time to 7 minutes.
Drain thoroughly, rinse and use as required.
Time: 25 Mins
Nutrition
Typical Values | Per 80g** | Per 100g |
---|---|---|
Energy (kJ) | 322 | 402 |
Energy (kcal) | 77 | 96 |
Fat (g) | 0.6 | 0.8 |
Saturates (g) | 0.1 | 0.1 |
Carbohydrate (g) | 9.4 | 11.7 |
Sugars (g) | 0.1 | 0.1 |
Fibre (g) | 4.9 | 6.1 |
Protein (g) | 5.8 | 7.3 |
Salt (g) | 0.1 | 0.1 |

Using product information
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