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Digital Subscriptions > Healthy Food Guide > September 2016 > READY-COOKED LENTILS


Save time and add substance with this good-to-go ingredient


LENTILS ARE A GREAT way to add protein and bulk to meat-free dishes. They’re rich in fibre, too, as well as a source of iron, phosphorus, copper, potassium, vitamin B6 and folate.

Not sure which colour to choose? Different types are better for different ways of cooking. For example, soft-textured red and yellow lentils are best for soups and dhals, whereas brown and green lentils hold their shape better when cooked, so they work well in sauces, casseroles and pies.

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About Healthy Food Guide

Give your lunchbox a makeover this month with our 35 ideas for healthy eating at work. We shine the spotlight on sugar and give you easy everyday ways to cut down, and explore the lesser-known eating disorder of binge eating. Plus, discover our nutrition guide to non-dairy milks and cook your way through Mary Berry's healthier Sunday lunch. All in September's Healthy Food Guide magazine.