Great Scot Red Split Lentils 500g

Brand

Great Scot

Features

Fat-free, High in protein, 3 heaped tablespoons provide 1 of your 5 a day, Chicken Curry with Lentils & Spinach, Source of copper, Source of iron, Brilliant in soups, curries & bakes, Suitable for vegetarians

Pack Size

500

Unit (free text)

g

Telephone Helpline

+44 (0)1933 654 340

Nutritional Claims

Fat-free

High in protein

Source of copper

Source of iron

Company Name

Great Scot / Whitworths (NI) Ltd

Usage Other Text

This pack contains approx. 16 servings

Manufacturers Address

Great Scot, Admail 4185, Glasgow, G1 1UQ. Whitworths (NI) Ltd, 10-12 Artillery Street, BT48 6RG, Northern Ireland.

Preparation and Usage

Cooking instructions: 1. Rinse thoroughly before cooking. 2. Place 100g of lentils into a large saucepan with 500ml of water. 3. Boil for 10 minutes, then simmer for 15 minutes, until the lentils have softened but are slightly firm to the bite. 4. Drain, rinse and use.

Storage

Store in a cool dry place. Once opened store in an airtight container. Best before end: See side of pack.

Further Description

For more information and recipes: www.greatscotfoods.co.uk

Return To

Got a question or some feedback: +44 (0)1933 654 340 Or write to us at: Great Scot, Admail 4185, Glasgow, G1 1UQ. Whitworths (NI) Ltd, 10-12 Artillery Street, BT48 6RG, Northern Ireland.

Brand Marketing

For decades we've been helping cooks create delicious results in the kitchen. Our quality ingredients provide a wholesome base for endless recipes. With a wide range of pulses, grains and cereals, trust Great Scot to help you take the best to your table.

Recipes

Chicken Curry with Lentils & Spinach Serves 4 Preparation time: 10 minutes Cooking time: 30 minutes Ingredients: 1 tbsp vegetable oil 1 Onion, thinly sliced 4 Skinless chicken fillets, diced 2-3 tbsp medium curry paste 150g Great Scot Red Lentils 700ml Chicken stock, hot 200g Baby spinach leaves, washed Salt and black pepper Method: 1. Heat the oil in a large pan, fry the onion and chicken until lightly browned on all sides. 2. Stir in the curry paste and lentils. Cook for 1-2 minutes. 3. Add the stock, cover with a lid and simmer for 20 minutes, stirring occasionally to prevent sticking, until the lentils are soft and the chicken is thoroughly cooked. 4. Stir in the spinach leaves, lightly season and cook for 5 minutes until the spinach has wilted. Serve with a warm naan bread.

Regulated Product Name

Dried Red Split Lentils

Company Address

Admail 4185, Glasgow, G1 1UQ. Whitworths (NI) Ltd, 10-12 Artillery Street, BT48 6RG, Northern Ireland.

Nutrition Other Text

This pack contains approx. 16 servings When cooked according to instructions 30g of uncooked red split lentils weighs approximately 80g when cooked

Provenance Statement

Product of more than one country Packed in the UK