Napolina Lentils in Water 400g

Brand

Napolina

Features

High in Protein & Fibre, Mild & Nutty, Suitable for vegetarians

Pack Size

400

Unit (free text)

g

Ingredients

Brown Lentils (66%), Water, Acidity Regulator: Ascorbic Acid, Firming Agent: Calcium Chloride

For allergens, see ingredients in bold

Web Address

www.napolina.com

Nutritional Claims

High in Protein & Fibre

Company Name

Napolina

SEO Metatag

Lentils

Pulses

Lentils In Water

Other Information

Napolina is a registered trademark. All rights reserved.

Manufacturers Address

Prepared and packed for: Napolina, Liverpool, L3 1NX, UK.

Storage

Store in a cool dry place. Once opened empty, cover and refrigerate. Use within 2 days. Best before end: See can end

Return To

Napolina, Liverpool, L3 1NX, UK. www.napolina.com

Brand Marketing

Dive into this warming and delicious Spiced Ragu Style Vegan Lentil Lasagne recipe! Serves: 6 Prep Time: 15 mins Cook Time: 1 hour 30 mins Method: In a frying pan on a medium heat, add Napolina extra virgin olive oil, onions, garlic, carrot, celery, oregano, chilli flakes, cinnamon, nutmeg, sea salt and cracked black pepper and cook for 5 mins until the onions have turned slightly translucent. Next deglaze your frying pan by adding the red wine then add Napolina tomato puree, chopped tomatoes and lentils. Mix together well then leave to simmer for 30 mins. In a separate saucepan on a medium heat, add the butter until it has melted then add the plain flour and mix together until fully incorporated. Add the oat milk followed by the plant based cheddar, parmesan cheese, 1 tsp cracked black pepper, 1 tsp sea salt and mustard and mix together well until the cheese has melted and the bechamel sauce is thick and creamy then set aside. Next it is time to start layering the lasagne, begin by spreading a third of the lentil ragu out in a baking dish then place enough Napolina lasagne sheets on top to fill your baking dish then add a third of the bechamel sauce on top. Top with another layer of Napolina lasagne sheets and repeat two more times so you have three layers (the amount of layers may vary depending on the size of your dish). Top with more plant based cheddar cheese and bake in the oven at 190°C for 45 mins until golden brown. Remove from the oven and leave to rest for 10 mins then serve immediately with an Italian side salad. Want more recipe inspiration? Go to https://napolina.com/recipes/

Regulated Product Name

Lentils in Water

Company Address

Liverpool, L3 1NX, UK.

Provenance Statement

Produced with lentils from various countries Prepared and packed in Italy