Lentils galore

We’ve said it before but it’s worth repeating…lentils are absolute winners in terms of the goodness they contain and their versatility. You can use them in soups, stews, salads, curries or make them a dish all on their own.

They give you fibre, which is beneficial to digestive health, iron, thiamine and protein which makes them a wonderful option for those wanting a meat-free or dairy-free meal

There are many types of lentils you can choose from, with puy, brown, green and black being just some of them.

  • Use whole brown lentils when you’re cooking with mince – they add fibre, reduce the amount of mince required and don’t drastically affect the taste or appearance of the meal
  • Use split red lentils when cooking curries and stews to add some colour; they also create a thicker texture because they disintegrate while being cooked and form a sort of paste
  • Use lentils in tagines and stews
  • Make lentil salads by adding some finely diced cucumber, onion, tomato and coriander to cooked, drained lentils
  • Use lentils to make a dahl which is a great accompaniment to curries
  • Curried lentils are a great dish – cook lentils with a little water, olive oil, curry powder, turmeric, fresh ginger and a little salt and pepper to taste

It’s worth remembering:

If you’re using dried lentils, then you should soak and rinse them before use, increase your water intake gradually as you increase your fibre intake, and increase your intake of lentils and other legumes gradually so that you don’t end up feeling uncomfortable or bloated.

 

Keep your eyes on the new menu at the new KAUAI stores coming your way. Some have already launched the new menu with a complete new look and feel, and the meal options use lentils in delicious and satisfying ways.

Pop over to www.kauai.co.za for updates.

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