Lentils were one of the first cultivated crops, originating from SE Asia. Red lentils are split brown lentils, usually Turkish. No need to soak, cook for 10 mins. or pressure cook for 5 mins. Cooking time can be reduced by lightly frying the lentils for a few minutes before cooking.
Ingredients: Red Split Lentils
Allergen Advice: May contain traces of gluten, cross contamination possible. Lentils are grown in rotation with wheat and other cereals. Despite thorough cleaning it is only possible to supply lentils with a tolerance for cereal grains that may translate to a gluten content on the borderline of the 20 ppm limit (influenced by cereal variety, grain size and variable gluten content).
Storage: Cool, dry & hygienic; away from direct light & strong odours. Lentils should be allowed to breathe.