Lentils

A very rich source of protein and carbohydrates, lentils come in various colours, shapes and sizes, each with their own uses. Green and brown are great in salads and stews as they usually retain their shape once cooked. Red split and yellow will break down when cooked, creating a paste/purée that makes them a good thickening ingredient in soups, stews and classic Asian dhals. Puy are grown in the French region of Le Puy and are firmer and more flavoursome, making them perfect for braising and using in salads.