These Puy and Green Lentils have been cooked together with red kidney beans in a rich tomato sauce, flavoured with punchy jalapeno, rosemary and smoked paprika. The perfect, simple plant-based topping for nachos and baked potatoes or as an alternative to meat in chilli or burritos.
Good to know:
• high fibre
• source of protein
Squeeze the pouch to loosen the grains. For best results, heat through in a pan with a dash of water. Otherwise, tear a 2cm opening at the top and microwave for 45s at 900w, or simply enjoy it cold. Store in a cool, dry place. Once opened, keep refrigerated and eat within 3 days.
Tomato puree (29%) (tomato, acidity regulator: citric acid), cooked Puy lentil (20%) (Water, Puy lentils), cooked green lentil (20%) (Water, green lentils), rehydrated red kidney beans (8%), onion, cooked durum wheat (7%) (water, durum wheat), olive oil, xeres vinegar (sulphites), garlic, sugar, salt, spices, Jalapeno taste mix (0.6%) [rice flour, spices (of which jalapeno chili pepper), natural flavourings, sunflower oil], rosemary (0.3%), smoked paprika (0.3%), natural flavouring. For allergens see ingredients highlighted in bold. May also contain Soya and Mustard
|of which saturates (g)||0.6|
|of which sugars (g)||3.7|
|Equivalent as salt (g)||0.53|
This is very healthy and delectable. I tend to top with cold meats for a speedy noon choice yet make an incredible side too for a fundamental.