Product description
A LENTIL FOR BOTH SIDES OF THE KITCHEN
Green lentils sit at the centre of two very different, well-loved culinary traditions that Rootz serves. In Levantine homes, they’re the base of mujaddara — lentils and rice, topped with deeply caramelised onions, a dish with deep roots in home cooking across Syria, Lebanon, and Palestine. In South Asian homes, they’re dal — simmered with turmeric, cumin, and garlic, and eaten as a near-daily staple. Few pantry ingredients cross that much culinary ground.
NO SOAK, NO WAITING — A GENUINE PRACTICAL EDGE
Unlike whole barley, dried beans, or chickpeas, green lentils have a thin seed coat that lets water penetrate quickly during cooking — no pre-soak is needed. From dry lentil to dinner is about 25 minutes, a real practical advantage on a weeknight when other legumes in our range need 6–12 hours of soaking first.
ONE OF THE BEST PLANT SOURCES OF FOLATE
Raw green lentils provide approximately 24.6g of protein, 10.7g of dietary fibre, and 479mcg of folate per 100g — well over a full day’s folate value in a single 100g serving (USDA FoodData Central). Folate is a nutrient public health bodies worldwide recognise as particularly important during pregnancy planning, alongside its everyday role in cell division and general nutrition. Lentils also provide a meaningful amount of iron (approximately 6.5mg/100g) and copper.
HOW TO USE
- No soaking required — rinse under cold water and cook directly
- Simmer in a 1:2.5 ratio (lentils to water) for approximately 20–25 minutes, until tender
- Mujaddara: cook lentils with rice, top with deeply caramelised onions, and serve with yoghurt or a simple salad
- Dal: simmer with turmeric, cumin, garlic, and a tempering of ghee and spices
- Toss cooked, cooled lentils into a salad with olive oil, lemon, and herbs — they hold their shape well, unlike red lentils
STORAGE
Store in a cool, dry place in an airtight container, away from moisture and direct sunlight. Best used within 6–12 months of purchase.
Nutrient Per 100g (raw) % Daily Value* Energy 352 kcal 18% Total Fat 1.1g 1% Total Carbohydrate 63.4g 23% Dietary Fibre 10.7g 38% Protein 24.6g 49% Iron 6.5mg 36% Folate (B9) 479mcg 120% Magnesium 47mg 11% Potassium 677mg 14% Phosphorus 281mg 22% Zinc 3.3mg 30% Copper 0.75mg 83%
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Sign UpMujaddara is a Levantine dish of lentils and rice, cooked together and topped with deeply caramelised onions — a home-cooking staple across Syria, Lebanon, and Palestine, typically served with yoghurt or a simple salad on the side.
Raw green lentils provide approximately 479mcg of folate per 100g — well over a full day’s reference value in a single serving (USDA FoodData Central). Folate is a B vitamin involved in cell division and is a nutrient public health guidance worldwide flags as particularly important during pregnancy planning, alongside its general role in everyday nutrition.
Green lentils hold their shape well after cooking, making them suited to salads, mujaddara, and dishes where a distinct grain texture is wanted. Red lentils break down into a soft purée, better suited to quick dals and soups. Brown and black (beluga) lentils sit somewhere in between, with brown lentils being the most commonly used everyday dal variety in South Asian cooking.
