(i) 5-50% of legume-lentil powder by weight, (ii) 5-70% vegetable or non-vegetable powder, (iii) 10-30% condiments and spice that are designed to be used for the preparation of a variety of food compositions to simultaneously deliver selective nutritive benefits, distinguishing flavours, palatable tastes and natural colour. The legume-enriched powder mixes of the invention offer the advantage that they are storage stable, easy to handle and in that they are instantly hydra table. The present invention also relates to processes for the manufacture of the legume-enriched powder mixes, to compositions containing them and to their use in a variety of nutrition foods.
