Archive for ‘Lentils’

2 results.

Braised lentils with fennel seed and preserved lemon

by Dee on January 17th, 2011 at 10:19 am
Posted In: Recipes & Tips, Lentils

This recipe works equally well for French Lentils or Matilda Lentils. The secret is to cook them gently in good stock, fresh herbs and spices and after about an hour, test them every 10 minutes or so to see if they are ready. I gently stir through extra virgin olive oil as soon as they […] ↓ Read the rest of this entry…

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Cooking with lentils

by Dee on November 11th, 2010 at 11:52 pm
Posted In: Recipes & Tips, Lentils

The best advice I’ve had about cooking lentils was from Maggie Beer and it was one word: patience. Both styles of Nolans Road lentils  – our French Lentils and our Matilda Lentils  – are varieties of green lentil.  Green lentils may also be referred to as brown, yellow, Chilean or Continental lentils.  They are easy […] ↓ Read the rest of this entry…

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