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Bob's Red Mill Non-GMO Petite French Style Green Lentils Description
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Non GMO Project Verified
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Kosher
These dark green, lightly dappled lentils are prized for their peppery flavor and hearty texture. Because they hold their shape while cooking, petite French green lentils are perfect for salads and pilafs. Each serving provides a wealth of fiber and iron.
Dear Friends,
I can remember learning about the glories of beans in grammar school. I pressed a handful of brightly colored varieties into the dirt and was astounded by the green shoots that sprang forth! My love of beans, with their delicious flavors and heart nutrition, lives on in these green lentils. I hope you will be inspired to cook a hearty portion of these gourmet legumes for you and yours.
To your good health, Bob Moore
Directions
Basic Cooking Instructions
Stovetop: Rinse lentils before cooking. Place 1 cup lentils in a large pot with 2 1/2 cups water and 1/2 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 25 minutes; drain well.
Slow Cooker: Rinse lentils before cooking. Place 1 cup lentils, 2 cups water and 1/2 tsp salt into a slow cooker. Cover and cook on low for 3 hours or high for 1 1/2 hours; drain well.
Multi-Cooker: Rinse lentils before cooking. Place 2 cup lentils, 2 1/2 cups water and 1/2 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 5 minutes. Natural release the pressure for 20 minutes; drain well/
Note: To reduce cooking time, soak 1 cup lentils overnight in 3 cups water and 1 tsp salt. Drain and follow cooking instructions above.
~ Makes 4 servings
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (Veg Capsules 45 g)
Servings per Container: About 15
| Amount Per Serving | % Daily Value |
|
| Calories | 160 | |
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| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 29 g | 11% |
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| Dietary Fiber | 14 g | 50% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
|
| Protein | 10 g | |
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| Vitamin D | 0 mcg | 0% |
|
| Calcium | 23 mg | 2% |
|
| Iron | 4 mg | 20% |
|
| Potassium | 437 mg | 10% |
|
Other Ingredients: French green lentils.
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Vegan Sloppy Joes in a Bowl
[vc_row][vc_column][vc_column_text]This smoky vegan sloppy Joes recipe is loaded with plant-based flavor and is perfect for meal-prepping a double batch. Incorporating tender green lentils, this dish can also be made in a slow cooker on high for 4-6 hours for a deeper flavor profile. Mix it up, scoop it into bowls and serve stacked with roasted vegetables and bright, tangy options such as pickled red onions and dill pickle slices. Of course, it can also be served on traditional toasted buns with a bright slaw. The fun customizations are endless and always thoroughly satisfying.
Vegan Sloppy Joes in a Bowl
- 1 cup dried green lentils (about 2-1/2 cups cooked)
- 2 cups vegetable stock (or water (plus extra as needed))
- 2 large sweet potatoes (1-inch cubes)
- 4 cups cauliflower florets
- 1/2 large yellow onion (diced)
- 1/4 cup ketchup
- 2 Tbsp. tomato paste
- 1 Tbsp. vegan Worcestershire sauce
- 1 Tbsp. white vinegar (or apple cider vinegar)
- 1 Tbsp. maple syrup (or agave syrup)
- 1 tsp. chili powder
- 1/2 tsp. smoked paprika
- 2 cloves garlic (minced)
- Oil (as needed)
- Salt (to taste)
- Pepper (to taste)
Optional
- Pickled red onions
- Dill pickles
- Scallions
- Avocado
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment paper and add cubed sweet potatoes and cauliflower florets. Toss with oil, salt and pepper to taste and bake 30 minutes.
- To prepare lentils, in medium-sized pot with lid, add 2 cups of water or veggie stock and bring to boil. Add lentils and cook until tender, about 15 minutes. Drain and set aside.
- In large sauté pan, heat oil. Add onion and sauté 5-8 minutes, until translucent. Stir in tomato paste, chili powder, smoked paprika and minced garlic. Add in water or vegetable stock as needed to dissolve tomato paste, about 1/4 cup.
- Add cooked lentils, ketchup, Worcestershire sauce, maple syrup and vinegar and mix until thoroughly combined. Continue to simmer over medium-low heat for 10-15 minutes. Taste and adjust seasonings, as desired.
- To assemble, in bowls, add about 1/2 cup lentils per serving along with roasted sweet potatoes and cauliflower. If desired, top with pickled red onions, jalapeños, avocado slices and/or dill pickle slices.
Note: Can also be served on toasted burger buns with slaw.
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