Lentils

Organic Midnight Lentils are tiny, jet-black lentils. They have a mild and earthy flavor and firm texture, holding their shape well through the cooking process. Approximately 1/8 inch in diameter Country of origin: United States of America

Petite Golden Lentils (Lens Esculenta) are small firm, golden Lentil that is rounder in shape than many other types of lentils; one of the reasons that this lentil holds its shape so well when cooked. Petite Golden Lentils are 1/2 cm. wide with a mild, earthly flavor and soft texture. This tiny lens shaped pulse

These small lentils have a nutty flavor and hold their shape when cooked. Delicious as a sprouted seed and mixed with French Green or Petite Crimson Lentils. Make a colorful batch of sprouts.

A long time favorite orange/red corticated lentil. Their size is about the same as the green/brown lentil. Quick cooking without soaking. Ideal for salads, soups, garnishing and purees. Also available in organic

They have about 1/3 the size of regular lentils. The outer shell is removed and they cook up in about 4-6 minutes without soaking. Versatile for thickening soups, sauces and gravies as a puree. Petite Crimson Lentil Soup, Salad, and Garnish Petite Crimson Lentils have been decorticated (seed coat removed) which makes them cook very

Very similar to the famous Castelluccio Lentils. Like all lentils, they’re really healthy – a great source of protein and fiber – and a great winter ingredient. They retain their shape when cooked, and have a wonderful, nutty, earthy flavor. They need no presoaking, only simmering in liquid for about 30 minutes – a light

Green Estoria Lentils are the seed of a small shrub and are dried after harvesting. They are a staple food for many South Asian cultures. The Latin word for lentil, lens, was used in the 17th century to describe eye glasses because of the similarity in shape. Suggested Use: The nature of the legume is

Full flavored round, brown, flat and extremely versatile. An excellent extender and substitute for meat. A great base for sloppy joes, lentil loaves, burgers, chili, casseroles, soups and salads. The Lentil’s high protein content is said to be more easily digested than that of larger beans. High in iron.

These little disk-shaped legumes need no presoaking and are ready in 20 to 30 minutes–not too much longer than it takes to cook pasta. In fact, when you consider the nutritional superiority of lentils, you might want to serve them instead of pasta: Compared with spaghetti, lentils supply much more folate (folic acid), which fights

Ivory White Lentils are 1/2 cm. wide with a mild, earthly flavor and soft texture. This tiny lentil has traditionally been used as a meat substitute. Lentils have been eaten for over 8000 years and originated in Southwestern Asia along the Indus River. They are a staple food for many South Asian cultures.