Profile: Green lentils are easy to prepare, earthy flavored, and high in protein.
* Firm, shape-holding texture
* 1/8" in diameter
* smoky, peppery
Green lentils, with their earthy, peppery flavor, take the longest to cook of any lentils. They still cook in around 45 minutes. Green lentils are good for salads because they maintain their shape nicely. The lentil is high in protein, fiber, iron, zinc, potassium, and magnesium.
The bushy annual lentil plant grows to around 16 inches tall with seed pods. The lentils are dry seeds preserved within the pods. Pulses are a group of legumes that includes dried peas and chickpeas.
This ancient legume is thought to originate from southwest Asia and northern Syria, and is referenced in the Hebrew Bible. From the Latin "lens" came lentil.
With grains or rice, lentils make a complete protein. Rice and lentils are the base of the popular Indian dish "khichdi" and the Egyptian dish "kushari." Approximately 25% of lentil production is consumed in India.
|Shelf Life:||2 Years.|
|Uses:||- Make hearty soups and stews with it.
- Use in salads or fill vegetables.
-Serve over rice with curry seasonings.
|Basic prep:||Sort lentils well and rinse well. Bring 4 cups water to a boil. 1 cup lentils gradually Bring to a simmer. Cook until lentils are tender but not mushy. Overcook not. Rinse lentils with cool water. Add salt. Serve chilled.|
|Country of Origin:||United States|
|Handling / Storage:||Store in a cool, dry place.|