Brown Lentils in Bulk Organic

Do brown lentils need soaking?

No, and no lentil of this type does. Rinse them under cold water, then simmer for twenty to twenty-five minutes in a large volume of gently boiling water, as the Kazidomi Vrac bag indicates. Salt at the end of cooking: salt added too early keeps the skins tough.

Brown or green lentils: what is the difference?

Cooking times are close, but the origin and the hold differ. The Kazidomi Vrac brown lentils, also called continental, come from Türkiye and soften slightly faster, which suits a slow-cooked dish. Green lentils are grown in France and hold their shape better in a cold salad.

What do I cook with them?

They are the base of a great many vegetarian dishes: a warm or cold salad with herbs and a vinaigrette, a side for roast vegetables, the body of a curry, or a thick soup. Kazidomi Vrac sells them in a 500 g bag, which covers several meals depending on the portion.

How do I store dried lentils?

Somewhere cool and dry, out of the light, ideally tipped into an airtight jar once the Kazidomi Vrac bag is open. Dried pulses mind damp above all, which softens them, and they attract pantry moths. Once cooked, they keep in the fridge in a closed container.

What does buying these lentils loose mean?

Kazidomi Vrac means sold by weight: the 500 g bag holds organic brown lentils and nothing else, with no salt, no additive and no preservative. Nothing at all is added to the dried seed, which is why the ingredient list comes down to a single line.