Green Lentils are pale green, lens-shaped legumes that are known for their easy preparation, earthy flavor and high protein content.
Carefully sort lentils and rinse thoroughly. Bring 4 cups water to boil in saucepan. Slowly stir in 1 cup lentils. Reduce heat to a simmer. Cook until lentils are still firm but cooked through. Do not overcook. Drain lentils and rinse with cold water. Season with salt. Refrigerate until serving.
Storage & handling
Store in a cool, dry place.
Pale green in color with an earthy, peppery flavor, green lentils generally take the longest to cook of all lentil varieties. They are still relatively quick cooking, however, requiring approximately 45 minutes of cook time. Green lentils hold their shape exceptionally well, making them ideal for salads. In addition to high protein and fiber content, the lentil is also packed with iron, zinc, potassium and magnesium.
The bushy, annual lentil plant is a member of the legume family, growing about 16 inches tall with seed-producing pods. The dried seeds stored within those pods are the lentils themselves. Lentils are part of a family of legumes collectively known as pulses, which also includes dried peas and sometimes chickpeas.
The lentil is one of the oldest cultivated legumes, mentioned throughout the Hebrew Bible, and is believed to be native to southwestern Asia and northern Syria. The word lentil comes from the Latin "lens."
Lentils are often paired with grains or rice to provide a complete protein. Rice and lentils make up the popular Indian dish "khichdi," as well the one of the national dishes of Egypt, "kushari." About a quarter of lentil production is from India, most of which is consumed by its domestic market.
This delicious meat-free dish pairs our versatile Green Lentils with the rich, spicy notes of cumin and allspice, as well as the refreshing flavors of lemon juice and mint.