Profile: Autumn Lentil Blend is a delectable blend of lentils in a variety of fall-like colors, each contributing something unique to the mix. The larger lentils retain their shape and texture while the smaller lentils thicken and lend body to soups and stews.
Light to dark green, scarlet, and yellow hues
Shapes and sizes vary.
It's ideal for hearty fall fare.
Details: The Autumn Lentil Blend is made up of a variety of lentils in autumnal colors, including French green, small crimson, golden, black, and ivory white lentils, as well as Spanish pardina and pardina.
Lentils are shelled, lens-shaped legumes with a high protein content and rapid cooking properties. The annual plant, which is a member of the legume family and grows to be approximately 16 inches tall with seed-producing pods, is a member of the legume family. The lentils themselves are the dried seeds kept within the pods. These colorful, low-maintenance pearls are revealed once their dull-colored seed coat is removed, providing fast, easy cooking and high-quality nutrient supply. Lentils are part of the pulses family of legumes, which also includes dried peas and, in some cases, chickpeas.
The lentil is one of the earliest cultivated legumes, with references to it in the Hebrew Bible. It is thought to be native to southwestern Asia and northern Syria. Lentils are derived from the Latin word "lens."
Lentils, unlike their relative the bean, do not require soaking and hence cook significantly faster. To offer a complete protein, they are frequently combined with grains like rice. The popular Indian cuisine "khichdi," as well as one of Egypt's national dishes, "kushari," are both made with rice and lentils. India produces around a quarter of the world's lentils, the most of which is consumed in the country.
In addition to being high in protein and fiber, lentils are also high in iron, zinc, potassium, and magnesium. Consumption of lentils and other pulses may lower the risk of heart disease, diabetes, and certain malignancies. They're also high in folate, which is particularly crucial during pregnancy to help avoid birth abnormalities.
|Shelf Life:||2 Years.|
|Uses:||To thicken and add body to soups and stews, use the following ingredients.
Purée until smooth and use in dips and spreads.
Combine with other ingredients in stuffings and fillings.
|Basic prep:||Sort and rinse lentils gently. 1 cup lentils, 4 cups water Boil. Reduce heat and simmer for 30–35 minutes, scraping foam as needed.|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|