Beans & Lentils

These creamy white dal are split black lentils which have a rather bland flavour. They are usually soaked overnight and then ground to a flour to be used in the preparation of batters and dosas in Southern Indian cooking.

These are fresh green peas that have been left to dry naturally in the fields before podding and storing. They are the main ingredient of “mushy peas”, a Northern English dish, which is cooked for a long time to a pulp and usually served with fried chicken and chips.

Streaky brown bean when uncooked which turns into a pinkish brown when cooked. Pinto beans have acreamy texture which makes them ideal made into dips.

Even though they are tiny in shape, dark green puy lentils are full of flavour. They are the gourmet’s choice of lentils and can be added to salads for a bistro-style lunch

Named after their shape, red kidney beans are an essential ingredient in Chilli con carne, a warming Mexican dish that is served with rice. They make a spectacular bean salad when mixed with other coloured beans such as cannellini beans, black kidney beans and mung beans.

The lovely pale orange colour of red lentils is warming in itself. Red lentils cook quickly and can be added to any soup or stew as a thickener or cooked with warming Indian spices to make dahl.

Delicious when cooked with ham hocks to make pea soup, green split peas are also great made into a dip

Split yellow peas have a bright colour, soft texture and mild flavour. They are great in curries or in Indian style soups and casseroles

A nutritious blend of lentils, peas and grains that makes a healthy soup. Only 1 tablespon of soup mix can turn a bland soup into a hearty one.

Soya beans, the basis of tofu, are an excellent source of protein. Once cooked the bean still retains a bit of bite but has a nutty taste. Mainly used in Asian dishes it is delcious added to stir fries and soups