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Brown lentils are edible seeds of the legume family. They can be told apart by their khaki brown or dark brown color. These seeds have a mild and e...
View full detailsThese lentils are split and cook quickly. They’re great for making dal and soups.
Chickpeas are high in protein and make an excellent replacement for meat in many vegetarian and vegan dishes.
Butter beans are large, creamy beans that are filling and nutritious. These legumes originate in South America and are used in a wide variety of di...
View full detailsKidney beans are a variety of the common bean (Phaseolus vulgaris), a legume native to Central America and Mexico.
Organic Dark Speckled Lentils
Dried, peeled and split yellow peas.
Black Turtle Beans are high in protein and fibre.
These lentils are split and cook quickly. They’re great for making dal and soups.
Green lentils are about the same size as brown lentils but with a glossy surface. They cook longer, about 45 minutes yet they hold their shape well...
View full detailsThe beans are rich in protein, folic acid, iron, B complex, and magnesium.
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white in colour. When cooked, they have a fluffy texture ...
View full detailsMung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.
Dried, peeled and split green peas.
Adzuki beans are rich in nutrients, such as fibre, protein and manganese.
Beluga Lentils are a good source of both soluble and insoluble fibre.