Omega Whole Green Masoor Lentil: whole lentils for mujaddara, salads and soups. Single 1 kg pack.
Whole green masoor lentils are the unhulled form of masoor, with an olive-brown skin that helps them hold their shape. The lentil is an annual legume grown for its lens-shaped seeds, usually two to a pod. Unlike red split lentils, whole lentils stay distinct after cooking, so they suit salads, warm grain bowls, Lebanese mujaddara with caramelised onions and rice, and hearty soups. They do not need soaking; rinse and simmer for about 20 to 30 minutes. Keep the lentils in a dry, closed container, and pick through for small stones before cooking. Mujaddara is a good example of how they are used: lentils and rice are cooked together with cumin and topped with deeply browned onions. The same lentils also make a hearty, meat-free filling for stuffed peppers, and cold leftovers dress well with lemon and olive oil.
