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Great Scot Red Split Lentils 100G

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Product information


For more information & recipes log on to: www.greatscotfoods.co.uk

Dried red split lentils.

Pack Size: 100g

Produce of more than one country.

  • Perfect meal for 4
  • Low in fat
  • 3 tablespoons of cooked lentils provide 1 of your 5 a day portions


Allergy Information:

  • May contain traces of gluten
  • May Contain: Gluten


  • Store in a cool dry place. Once opened store in an airtight container.

Packed In:

United Kingdom

Cooking Guidelines:

Hob (From Ambient): No need to soak. Do not eat raw.
1. Place Great Scot Red Split Lentils into a saucepan & cover with cold water.
2. Boil for 10 minutes, reduce heat & simmer for 30 minutes or until tender.
3. Drain & use.

Preparation and Usage:

Recipe idea - Spicy Red Lentil Soup
Ingredients: (Serves 4)
100g Great Scot Red Split Lentils
1tbsp Olive Oil
1tsp Ground Paprika
1tsp Ground Turmeric
1/2 tsp Cayenne Pepper
1 Onion, diced
3 Carrots, sliced
3 Potatoes, diced
1 Red Pepper, diced
1x400g Can Chopped Tomatoes
750ml Vegetable Stock
1tsp Fresh Basil, chopped
1 Bay Leaf
Salt & Black Pepper.

1. Soak the lentils in cold water for 1 hour.
2. Heat the oil in a saucepan over a low heat & gently fry the spices for 1 minute.
3. Add the pre-soaked lentils, onion, carrots, potatoes & red pepper, cook for 5 minutes.
4. Add the tomatoes, vegetable stock, basil & bay leaf to the pan with the lentils & simmer gently for 40 minutes.
5. Remove the bay leaf, season to taste & blend in a food processor to an even consistency.
6. Return to the pan to heat through & serve with a swirl of natural yogurt.

Manufacturer Address:

Great Scot,
Admail 4185,
G1 1UQ.

Return To:

For questions or comments please call: 01933 654340
Or write to us at:
Great Scot,
Admail 4185,
G1 1UQ.

Net Contents:

100 Grams ℮


Typical ValuesTypical Values as consumed per 100g
Energy435 kJ
-105 kcal
Protein7.6 g
Carbohydrate16.0 g
of which sugars0.8 g
Fat0.4 g
of which saturatesTrace
Fibre1.9 g
Salt EquivalentTrace

Using product information

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