Green Lentils (NG)
One of the first legumes to be eaten by man in the Old Testament, lentils are so named probably because of their lens shape. The red, green and brown varieties are most commonly available. They have been found in over 5,000 year old settlements in the regions of the Eastern Mediterranean and Mesopotamia, in Egyptian pyramids, Hungarian caves, Britain and Switzerland.
Lentils are especially popular in India and are also used throughout the Mediterranean regions and the Middle East, In India, they are cooked to a purée and called dhal and lentil flour are used to make crisp Indian crackers called pappadams. It is also popular in parts of Europe, and has long been used as a meat substitute. None of the varieties are used fresh and are dried as soon as they're ripe.
Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus. They are also high in soluble fibre and resistant starch.
It is also diuretic which benefits the heart and circulatory system, stimulates the adrenal system, and increases vitality of the kidneys. They are high in protein but extremely low in fat.
Why are Nature’s Glory Gren Lentils distinguished
Nature’s Glory green lentils are organically grown without the use of pesticides or chemicals and are not genetically modified. Our lentils meet the stringent standards of organic certification and quality.
Green split lentils are best cooked to a smooth consistency and used as base in stews while the green and brown varieties can be cooked and used whole in cold salads. Brown lentils have a earthier taste and a good meat substitute in spaghetti sauce and shepherd’s pie. Lentils sprouts also give salads a light fresh texture.
Preperation for green lentils: Lentils do not need to be soaked. Rinse well, then bring to a boil with 3 times their amount of water (1 cup of lentils to 3 cups of water). Bring to a boil, then simmer for about 20 minutes. Use in salads
Storage: Keep in cool, dry place.
Product of USA
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