Organic Green Lentils
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Non-GMO | Kosher
First cultivated in Central Asia several thousand years ago, Green Lentils spread westward into North and South African cuisines, India, and the Mediterranean. You’ll often see lentils features in Middle Easter salads alongside flavorful herbs and spices. Like other lentil varieties, Green Lentils are nutritional powerhouses, featuring fiber, protein and iron, among other vitamins and minerals. Traditional vegetarian cuisines pair lentils with rice, forming a low-fat, complete source of protein that is a fantastic addition to today’s heart-healthy diet.
Green Lentils are small and have a mild peppery flavor. Quicker to cook than beans and requiring no soaking, these pulses retain their shape nicely when cooked, making them a great choice for salads or chunky vegetable soups. Like most legumes, Green Lentils pair nicely with a variety of flavors making them a truly versatile choice for a side or main dish.
Basic Cooking Instructions:
Sort and rinse lentils before use. Bring 2 cups of water and 1 cup of lentils to a boil and allow the lentils to boil for 2–3 minutes. Add 1 tsp. salt. Cover saucepan and cook on low heat for 15–20 minutes or until tender. Yields 4 cups.
Package should be carefully resealed after each use. Store in a cool dry place.
They are naturally gluten-free and low in sodium.
Green Lentils are high in protein. When paired with rice, lentils provide a complete vegetarian source of protein.
Green lentils are great sources of folate and magnesium – 2 heart-healthy vitamins everyone can benefit from.
According to the Heart and Stroke Foundation, a vegetarian-based diet can help reduce the risk of heart disease and stroke by contributing to lower blood pressure, lower cholesterol, and lower weight.
Green Lentils are good sources of both soluble and insoluble fiber. A high fiber diet has been shown to reduce cholesterol and blood pressure, improve digestion, help to lower blood sugar levels, and contribute to healthy weight.
Green Lentils are rich in iron, providing 37% of your recommended daily allowance per 1 cup cooked. Iron is used to make blood and to move oxygen around your body, giving you energy.
The shape of an optical lens resembles the shape of a lentil. Its name was borrowed from the Latin word for lentil, “lens”.
Humans have been consuming lentils for thousands of years. Ancient Egyptians were even buried with them in their tombs.
Pullman, WA hosts a National Lentil Festival each year, even crowning a King and Queen! Along with Northern Idaho, this part of Eastern Washington grows ¼ of all US lentils. That’s a lot of lentils!