In a half hour lentils are cooked without presoaking and ready to do your bidding in soups, salads, curries, pates, on and on. Start with about 2 ½ cups of water to one cup dried lentils. Bring water and lentils to a boil, cover and reduce the heat to a simmer. Add a little more water if needed Drain off any excess cooking liquid and create something delicious.
Most folks think that beans have the best nutritional profile of the legume family, but lentils steal the show. For starters they have significantly more folate than any other plant based food including beans and greens. They are also generously endowed with dietary fiber, protein, iron, magnesium and zinc. Unlike beans, they do not contain sulphur and so digest without gas side effects.
There are three varieties of lentils in the Co-op bulk section, including Pardina. This variety gets top honors from the USDA Dry Pea & Lentil board for excellent taste and cooking characteristics. Co-op bulk Pardina lentils are grown on a farm in Junction City, Oregon. They are a local transitional crop grown with organic practices, free of pesticides. The other two varieties, Green and French Green are both from Canada and a little more expensive.
Find cooking inspiration on our website, just visit the recipe page and type in “lentils”. You will find soups, salads stew, even a lentil tabbouleh!