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Home   Whole Foods from Hodmedod & selected Guest Producers   Speckled Green Lentils
Pan-Roasted Pumpkin with Lentils & Farro Pan-Roasted Pumpkin with Lentils & Farro
Mejadra Style Lentils & Rice Mejadra Style Lentils & Rice
Speckled Green Lentils
Speckled Green Lentils
Speckled Green Lentils
Speckled Green Lentils

Speckled Green Lentils

Free UK delivery on all orders over £50

Tasty, versatile and easy to cook, our whole speckled green lentils don’t need soaking and add a superb nutty flavour & texture to soups, stews, salads & more. 

We began trialling production of lentils in the UK in 2015 and had our first commercial harvest in 2018. Now we work with a small group of farmers in Suffolk, Essex, Hertfordshire and Sussex, growing lentils as part of more diverse, agroecological farming systems.

  • Whole lentils don't need soaking and add a rich, nutty flavour to soups, stews and salads.

    Cooking instructions

    Check for any stones, rinse, cover with fresh water, bring to the boil and simmer for 15 to 20 minutes (until tender). Or add directly to stews and casseroles, the lentils will cook with the other ingredients. Whole lentils retain their shape when cooked

  • Ingredients

    Whole Green Lentils
    May contain occasional small stones or mudballs - check, wash & rinse lentils carefully before cooking

    Allergy information

    May contain cereals containing gluten. Lentils are naturally gluten free, however they are grown and harvested with equipment that also handles cereals containing gluten.

    Good things

    Suitable for vegans and vegetarians

    High Protein, fibre, low fat

  • Typical values Per 100g
    Energy 1359kJ (325kcal)
    Fat 1.5g
    of which saturates 0.2g
    Carbohydrate 47.6g
    of which sugars 2.9g
    Fibre 15.5g
    Protein 21.8g
    Salt <0.02g

Category: Lentils , New

Pan-Roasted Pumpkin with Lentils & Farro Pan-Roasted Pumpkin with Lentils & Farro
Mejadra Style Lentils & Rice Mejadra Style Lentils & Rice

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Recipes using Speckled Green Lentils

Pan-Roasted Pumpkin with Lentils & Farro
View Full Recipe
Pan-Roasted Pumpkin with Lentils & Farro
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared another sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!

Jens' online course Cook With Confidence is designed to help participants cook healthy, delicious, plant-rich meals with ease — using vegetables, pulses, grains, seeds and nuts as your foundation, and meat or dairy as optional add-ons. Whether you’re new to cooking or already comfortable in the kitchen, this course will take your skills — and your understanding of flavour — to a deeper level. You’ll learn how to trust your palate, and create meals that work without needing to follow recipes.

In the course material, practice recipes come without quantities. This is because Cook With Confidence is designed to teach you the fundamental principles of great flavour, so that you learn to trust your palate and intuition.

Jens says: "I haven’t provided quantities for the recipe. Instead I encourage you to trust your tastebuds and add flavours until you think it’s tasty. The principles you’re using are far more important than quantities: like getting proper caramelisation on the pan-fried veggies."

Jens adds: "One key thing: the total ratio of lentils and farro by volume should be no more than about a third to the quantity of pan-roasted veggies."

Ingredients

  • Olive Oil
  • Cauliflower, cut into approx. 2cm chunks or in florets
  • Kalamata Olives, pitted and roughly chopped
  • Hokkaido Pumpkin, cut into approx. 2cm chunks
  • Fennel Seed, lightly crushed in pestle and mortar (or whole)
  • Sun-Dried Tomatoes in oil, roughly chopped
  • Parsley, roughly chopped
  • Lemon Zest and Juice
  • Green Lentils (or another type of whole lentil like black, brown or speckled), cooked in vegetable stock
  • Farro Medio / Emmer (or another whole grain like rye, spelt or barley), cooked in vegetable stock
  • Walnuts
  • Sea salt

Method

  1. Add a generous amount of olive oil to a frying or sauté pan. As soon as it gives off a little smoke, add the cauliflower, olives and pumpkin. Depending on how much you’re making and the size of your pan you might need to do it in batches.

  2. Season with salt.

  3. Add splashes of water along the way to deglaze. I also have a lid on for a few minutes to help soften.

  4. Toss and turn until it’s got some nice caramelisation — and when it’s nearly ready (use a fork to test), then add a sprinkle of fennel seeds. I like a lot of fennel seeds, but you might like less. Or none at all.

  5. Either in the pan or in a bowl, mix the roasted vegetables with the rest of the ingredients.

  6. Taste and adjust seasoning, acidity and sun-dried tomatoes and/or olives depending on preference.
Mejadra Style Lentils & Rice
View Full Recipe
Mejadra Style Lentils & Rice
A fragrant and comforting Mejadra-style dish featuring earthy lentils and basmati rice, topped with crispy fried onions and served with a zesty garlic yoghurt.

Mejadra is a classic Middle Eastern comfort food. India Matthews' version combines our tender whole British-grown lentils with spiced basmati rice, elevated by the crunch of golden fried onions and a bright, citrusy garlic yoghurt sauce.

Ingredients

  • 2 Red Onions, thinly sliced
  • 125g Green or Brown Lentils
  • 2 tbsp Cumin Seeds
  • 100g Basmati Rice
  • 1 tbsp Olive Oil (plus extra for onions)
  • 1 tsp Turmeric
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • 1 tsp Honey
  • 35g Raisins or Dates (optional)
  • 175ml Water
  • Large handful Fresh Herbs (Parsley, Coriander or Mint)

For the garlic yoghurt:

  • 75g Yoghurt
  • Juice of ½ Lemon
  • 1 Garlic Clove, grated or finely chopped
  • 1 tbsp Olive Oil
  • Salt and Pepper

Method

  1. Heat a generous glug of olive oil in a medium-sized pan over medium-high heat. Fry the sliced onions for 7 minutes until golden and crispy, then set aside on a paper towel.
  2. Meanwhile, boil the lentils in a saucepan of water for 12-15 minutes until softened but still with a bite. Drain and set aside.
  3. Return the saucepan to the heat and toast the cumin seeds for a few minutes until fragrant.
  4. Add the rice, 1 tbsp olive oil, turmeric, cinnamon, allspice, honey, salt, and pepper. Stir to coat the rice.
  5. Add the cooked lentils and 175ml water. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Remove from heat and let steam for 10 minutes with the lid slightly ajar.
  7. While steaming, whisk together the yoghurt, lemon juice, garlic, olive oil, salt, and pepper in a small bowl.
  8. Fluff the rice with a fork and stir in the raisins (if using), half the fried onions, and half the herbs.
  9. Transfer to a dish, top with remaining onions and herbs, and serve with the garlic yoghurt.
View all recipes
  • Pan-Roasted Pumpkin with Lentils & Farro

    Pan-Roasted Pumpkin with Lentils & Farro

    View Full Recipe
    Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared another sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!

    Jens' online course Cook With Confidence is designed to help participants cook healthy, delicious, plant-rich meals with ease — using vegetables, pulses, grains, seeds and nuts as your foundation, and meat or dairy as optional add-ons. Whether you’re new to cooking or already comfortable in the kitchen, this course will take your skills — and your understanding of flavour — to a deeper level. You’ll learn how to trust your palate, and create meals that work without needing to follow recipes.

    In the course material, practice recipes come without quantities. This is because Cook With Confidence is designed to teach you the fundamental principles of great flavour, so that you learn to trust your palate and intuition.

    Jens says: "I haven’t provided quantities for the recipe. Instead I encourage you to trust your tastebuds and add flavours until you think it’s tasty. The principles you’re using are far more important than quantities: like getting proper caramelisation on the pan-fried veggies."

    Jens adds: "One key thing: the total ratio of lentils and farro by volume should be no more than about a third to the quantity of pan-roasted veggies."

    Ingredients

    • Olive Oil
    • Cauliflower, cut into approx. 2cm chunks or in florets
    • Kalamata Olives, pitted and roughly chopped
    • Hokkaido Pumpkin, cut into approx. 2cm chunks
    • Fennel Seed, lightly crushed in pestle and mortar (or whole)
    • Sun-Dried Tomatoes in oil, roughly chopped
    • Parsley, roughly chopped
    • Lemon Zest and Juice
    • Green Lentils (or another type of whole lentil like black, brown or speckled), cooked in vegetable stock
    • Farro Medio / Emmer (or another whole grain like rye, spelt or barley), cooked in vegetable stock
    • Walnuts
    • Sea salt

    Method

    1. Add a generous amount of olive oil to a frying or sauté pan. As soon as it gives off a little smoke, add the cauliflower, olives and pumpkin. Depending on how much you’re making and the size of your pan you might need to do it in batches.

    2. Season with salt.

    3. Add splashes of water along the way to deglaze. I also have a lid on for a few minutes to help soften.

    4. Toss and turn until it’s got some nice caramelisation — and when it’s nearly ready (use a fork to test), then add a sprinkle of fennel seeds. I like a lot of fennel seeds, but you might like less. Or none at all.

    5. Either in the pan or in a bowl, mix the roasted vegetables with the rest of the ingredients.

    6. Taste and adjust seasoning, acidity and sun-dried tomatoes and/or olives depending on preference.
  • Mejadra Style Lentils & Rice

    Mejadra Style Lentils & Rice

    View Full Recipe
    A fragrant and comforting Mejadra-style dish featuring earthy lentils and basmati rice, topped with crispy fried onions and served with a zesty garlic yoghurt.

    Mejadra is a classic Middle Eastern comfort food. India Matthews' version combines our tender whole British-grown lentils with spiced basmati rice, elevated by the crunch of golden fried onions and a bright, citrusy garlic yoghurt sauce.

    Ingredients

    • 2 Red Onions, thinly sliced
    • 125g Green or Brown Lentils
    • 2 tbsp Cumin Seeds
    • 100g Basmati Rice
    • 1 tbsp Olive Oil (plus extra for onions)
    • 1 tsp Turmeric
    • 1 tsp Cinnamon
    • 1 tsp Allspice
    • 1 tsp Honey
    • 35g Raisins or Dates (optional)
    • 175ml Water
    • Large handful Fresh Herbs (Parsley, Coriander or Mint)

    For the garlic yoghurt:

    • 75g Yoghurt
    • Juice of ½ Lemon
    • 1 Garlic Clove, grated or finely chopped
    • 1 tbsp Olive Oil
    • Salt and Pepper

    Method

    1. Heat a generous glug of olive oil in a medium-sized pan over medium-high heat. Fry the sliced onions for 7 minutes until golden and crispy, then set aside on a paper towel.
    2. Meanwhile, boil the lentils in a saucepan of water for 12-15 minutes until softened but still with a bite. Drain and set aside.
    3. Return the saucepan to the heat and toast the cumin seeds for a few minutes until fragrant.
    4. Add the rice, 1 tbsp olive oil, turmeric, cinnamon, allspice, honey, salt, and pepper. Stir to coat the rice.
    5. Add the cooked lentils and 175ml water. Bring to a boil, then reduce heat and simmer for 15 minutes.
    6. Remove from heat and let steam for 10 minutes with the lid slightly ajar.
    7. While steaming, whisk together the yoghurt, lemon juice, garlic, olive oil, salt, and pepper in a small bowl.
    8. Fluff the rice with a fork and stir in the raisins (if using), half the fried onions, and half the herbs.
    9. Transfer to a dish, top with remaining onions and herbs, and serve with the garlic yoghurt.
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