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Merchant Gourmet Puy Lentils250g
250gItem price
£2.10Price per unit
£8.40/kgDressed lentils always offer a great stand-by salad from the cupboard. If you’re not so into blue cheese, then crumbled feta would fit into this brilliantly.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. Place the lentils and bay leaves in a pan with enough cold water to cover generously. Bring to the boil and simmer for 30-35 minutes, until tender but still firm to bite. Drain and remove the bay leaves.
While the lentils are cooking, scatter the nuts over a roasting tin and toast in the oven for 5 minutes, then cool and roughly chop. Place the asparagus in the roasting tin and scatter with 1 tbsp oil, the garlic, cumin seeds and seasoning. Roast for 5 minutes, turning once, then add the mangetout and cook for a further 5 minutes until both are tender.
Place the remaining oil, vinegar and seasoning in a bowl. Add the drained lentils, mint, onion, Stilton and hazelnuts. Stir in the asparagus and mangetout. Toss gently together and spoon into dishes. Heat the flatbreads briefly in the oven, then serve on the side.
Typical values per serving when made using specific products in recipe
Energy | 3,081kJ/ 737kcals |
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Fat | 33g |
Saturated Fat | 9.4g |
Carbohydrates | 70g |
Sugars | 8g |
Fibre | 18g |
Protein | 30g |
Salt | 1.7g |
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£2.10Price per unit
£8.40/kg0 added
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Quantity of Cooks' Ingredients Bay Leaves in trolley 0
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£1.60Price per unit
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£2.25Price per unit
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£13.75Price per unit
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60pPrice per unit
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£2.25Price per unit
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£1.50Price per unit
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17p each est.Price per unit
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£3.25Price per unit
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80p/100g