Beans & Lentils

Grown all around the world, Beans & Lentils are a staple food which can be added to salads, soups and casseroles or made into spreads and dips. They vary in size and shape as well as colour, from dark reds and browns to light green to beige to white. They can be cooked with Rice & Grains and vegetables to create unique combinations of flavour from meaty to beany.


Soup Mix

Soup Mix

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.

PER 50g SERVING:

Energy

287.5kj68kcal

Sugar

0.25g

Fat

0.50g

Saturates

0.05g

Salt

0.03g

2.9%

0.5%

1.0%

0.1%

0.1%

% of your guideline daily amount


Soya Beans

Soya Beans

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

PER 50g SERVING:

Energy

795kj191kcal

Sugar

3.00g

Fat

9.00g

Saturates

1.00g

Salt

0.01g

143.1%

6.0%

18.0%

2.0%

0.0%

% of your guideline daily amount


Yellow Lentils

Yellow Lentils

Also known as masoor dal, these tiny yellow lentils are traditionally used in vegetarian Indian cooking. As they cook they lose their shape but still maintain their nutty flavour .

PER 50g SERVING:

Energy

676.5kj159kcal

Sugar

1.05g

Fat

0.65g

Saturates

0.10g

Salt

0.05g

8.8%

2.1%

1.3%

0.2%

0.1%

% of your guideline daily amount


Toor Dal

Toor Dal

Either sold plain or oily, these split peas are the main ingredient of Tarka, an Indian dish where the toor dal are cooked to a pulp with an aromatic blend of spices.

PER 50g SERVING:

Energy

798.5kj186kcal

Sugar

1.05g

Fat

1.80g

Saturates

0.20g

Salt

0.25g

28.7%

2.1%

3.6%

0.4%

0.5%

% of your guideline daily amount


Urid Dal

Urid Dal

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.

PER 50g SERVING:

Energy

584.5kj137.5kcal

Sugar

2.45g

Fat

0.70g

Saturates

0.35g

Salt

0.01g

8.2%

4.9%

1.4%

0.7%

0.0%

% of your guideline daily amount


Marrowfat Beans

Marrowfat Beans

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.

PER 50g SERVING:

Energy

220kj52.5kcal

Sugar

1.45g

Fat

0.20g

Saturates

0.01g

Salt

0.01g

0.9%

2.9%

0.4%

0.0%

0.0%

% of your guideline daily amount


Pinto Beans

Pinto Beans

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.

PER 50g SERVING:

Energy

713.5kj168kcal

Sugar

1.65g

Fat

0.90g

Saturates

0.20g

Salt

0.01g

12.8%

3.3%

1.8%

0.4%

0.0%

% of your guideline daily amount


Puy Lentils

Puy Lentils

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

PER 50g SERVING:

Energy

738.5kj176.5kcal

Sugar

2.00g

Fat

1.00g

Saturates

0.10g

Salt

0.05g

14.8%

4.0%

2.0%

0.2%

0.1%

% of your guideline daily amount


Red Kidney Beans

Red Kidney Beans

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.

PER 50g SERVING:

Energy

588.5kj138.5kcal

Sugar

1.25g

Fat

0.70g

Saturates

0.35g

Salt

0.02g

8.2%

2.5%

1.4%

0.7%

0.0%

% of your guideline daily amount


Red Lentils

Red Lentils

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.

PER 50g SERVING:

Energy

676.5kj159kcal

Sugar

1.05g

Fat

0.65g

Saturates

0.10g

Salt

0.05g

8.8%

2.1%

1.3%

0.2%

0.1%

% of your guideline daily amount