Shiloh Farms Organic Non-GMO Brown Lentils Description
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Real Food Since 1942
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Wholesome, Healthy Foods
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USDA Organic
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Non-GMO
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Kosher
Shiloh Farms looks to the fullness of nature's bounty for products made with only the purest ingredients. Never fake, never artificial - only authentic, wholesome flavor, the way nature intended!
Brown Lentils
Organic • Non-GMO • Kosher
Brown lentils have a rich, nutty flavor & complex nutritional profile that belies their petite size. In fact, among legumes, lentils are second only to soybeans in protein content by mass!
Directions
Sort & rinse. Bring 2 cups water & 1 cup lentils to boil, reduce & simmer for 30-45 minutes, or until tender. Drain and serve.
Suggested Uses:
• Lentils are often cooked with rice and other quicker cooking grains for pilafs & sides.
• Their high protein makes lentils a great base for veggie burgers and vegetarian dishes.
Free Of
GMOs, animal ingredients.
*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 Dry (45 g)
Servings per Container: About 9
| Amount Per Serving | % Daily Value |
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| Calories | 115 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 19 g | 7% |
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| Dietary Fiber | 4 g | 14% |
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| Total Sugars | 3 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 9 g | 18% |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 19 mg | 1% |
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| Iron | 2.6 mg | 14% |
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| Potassium | 418 mg | 9% |
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Other Ingredients: Organic brown lentils.
May contain agricultural debris. Sort before cooking. Cooking is required before consuming.This product was packaged on equipment that also handles wheat, soy, sesame & tree nuts.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Lentil Loaf With Mushroom Gravy
Looking for a plant-based entrée that’ll wow family and friends? Made with an expert mix of ingredients such as mushrooms, carrots, bell pepper and garlic, this elevated lentil loaf is wildly flavorful, but also easy to make. Drizzled with a savory mushroom gravy, this is a vegan main that’ll please everyone at the table, even the meat-eaters. Follow this expertly created recipe this holiday season for a delicious and perfectly textured loaf that will add to the happy memories.
Vegan Lentil Loaf With Mushroom Gravy
Loaf
- 1 cup brown lentils (dry or 2.5 cups cooked)
- 2 Tbsp. ground flaxseed (or chia seeds)
- 5 Tbsp. water
- 2 Tbsp. olive oil
- ½ cup onions (diced)
- 4 garlic cloves (minced)
- 1 cup mushrooms (chopped)
- ½ cup carrots (chopped)
- ½ cup bell pepper (diced)
- ¼ cup tomato sauce
- 1 tsp. fresh thyme
- 1 tsp. salt
- 1 tsp. ground black pepper
- ½ cup rolled oats
- ½ cup bread crumbs
Gravy
- 2 cups chopped mushrooms
- 1 Tbsp. olive oil
- ¼ cup onion (chopped)
- 2 garlic cloves (minced)
- 1-1/2 Tbsp. reduced sodium tamari
- 3 Tbsp. nutritional yeast
- ¼ cup tahini
- 1 tsp. ground black pepper
- 1-1/2 cups vegetable broth
- 2 tsp. cornstarch
- 1 tsp. fresh thyme
Loaf
- Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray and line with parchment paper.
- Combine ground flaxseed or ground chia seeds and water in small bowl. Mix well. Let sit 15 minutes.
- To medium saucepan over high heat, add 2-1/2 cups water and lentils and bring to boil. Cover saucepan and reduce heat to medium-low. Continue to cook 15-20 minutes until the lentils have softened. (Note: Alternatively, use instant pot. Pressure cook lentils with 2-1/2 cups water 8 minutes. Once cycle is complete, wait 10 minutes before releasing pressure.)
- Drain cooked lentils through colander and set aside.
- In large skillet over medium heat, heat oil. Add onions and garlic. Sauté 3-4 minutes until onions soften.
- Add mushrooms, bell peppers, carrots, tomato sauce, salt and pepper. Cook until veggies have softened, 6-8 minutes.
- To food processor, add lentils, veggies, flaxseed/chia mixture, bread crumbs, oats and thyme. Pulse 3-4 times until mixture starts to stick together. (Note: Batter should not be runny. If it is, add breadcrumbs to absorb moisture.)
- Transfer batter to loaf pan. Press gently with spatula to flatten top and evenly distribute mixture.
- Bake 40 minutes, until toothpick inserted in center comes out clean.
- Let cool about 15 minutes before slicing.
- Refrigerate up to 5 days or freeze for 1 month.
Gravy
- In saucepan over medium heat, heat oil. Add onions, garlic and mushrooms. Cook for 6-8 minutes, until mushrooms have softened.
- Stir in tamari and sauté another 1-2 minutes.
- Add nutritional yeast, tahini, pepper and vegetable broth. Cook, stirring, until well combined.
- In small bowl, combine cornstarch and 2-3 tablespoons of mushroom sauce; mix until well combined.
- Pour cornstarch mixture into saucepan and mix well. Cook, stirring occasionally, until mixture thickens.
- Serve immediately. Refrigerate up to 5 days.
Grab the ingredients you’ll need to make this vegan main!
