Packed with protein, fibre and carbohydrates, the lean and luscious lentil was one of the world’s first cultivated crops. Known locally as imidumbe, this cousin of the pea required very little water to grow and has a carbon footprint 43 times lower than that of beef – making it a great-tasting and environmentally-friendly substitute for meat.
With earthy, peppery and sweet flavours, and a gentle but firm texture – lentils are often served with fish or roasted vegetables. Red and yellow lentils are best when made into a rich purée, and are delicious mixed into stews, curries and soups. They also make a super tasty veggie burger!
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