The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest sources of food. A cousin to the pea and a rich provider of protein and carbohydrates the lentil is also a good source of calcium, phosphorus, iron and B vitamins – making it an important diet staple the world over. Lentils do not require it but can be soaked in order to reduce cooking time by about half. Keep lentils in an airtight container in a cool, dry place. Although lentils can be kept and eaten indefinitely, they are best enjoyed within one year of purchase. These are the most widely eaten type. They have an earthy flavor, hold their shape well during cooking and are great in stews. Brown lentils are packed with B vitamins, magnesium, zinc and potassium.
An important note about Allergens
While we do everything we can to avoid cross contamination, all Eat Wholefood branded products are packed and stored in an area which has the following allergens: sesame, soya, nuts, peanuts, wheat, celery seeds and mustard. So, unfortunately we cannot guarantee that Eat Wholefood branded products contain none of these allergens.