Organic Green Lentils

Description

Green lentils are believed to have originated in the Far East and Mediterranean regions. They have been a staple in the diets of various civilizations throughout history.

Attributes of green lentils include being a rich source of plant-based protein and dietary fiber. They are low in fat and cholesterol and provide a healthy addition to a balanced diet.

Green lentils have a greenish-brown color and a lens-like shape. They are the whole, unsplit form of lentils and are known for their firm texture and earthy flavor.  They retain their shape well after cooking however they can also be used in dips and hummus when processed through a food processor creating a smooth, flavorful dip.

There are numerous uses for green lentils. They are commonly featured in salads and grain bowls with fresh vegetables, herbs, and a flavorful vinaigrette, where their firmness adds a delightful texture. Green lentils are also a popular choice for hearty soups and stews with vegetables, broth, and aromatic spices as they provide a substantial protein boost.  Lentil and Mushroom Shepherd’s Pie is a masterpiece of layered cooked green lentils and sautéed mushrooms in a casserole dish, topped with mashed potatoes, and baked until golden and bubbly. Additionally, green lentils can be sprouted to enhance their nutritional profile and used in a variety of dishes, including sandwiches and wraps where they add a delightful crunch.

Sprouting enhances the nutritional content of lentils. The germination process activates enzymes, which leads to an increase in the availability of nutrients such as vitamins (including vitamin C and vitamin B complex), minerals (such as iron, zinc, and calcium), and antioxidants. Sprouted lentils are also easier to digest and absorb due to the breakdown of complex nutrients into simpler forms. Sprouting breaks down complex carbohydrates, proteins, and fats in lentils, making them easier to digest. This process reduces the presence of antinutrients like phytic acid and enzyme inhibitors that can interfere with nutrient absorption. Thus, sprouted lentils are generally gentler on the digestive system and may be better tolerated by individuals with digestive sensitivities. Sprouted lentils have a fresh, crunchy texture and a slightly milder, sweeter taste compared to unsprouted lentils. The sprouting process can impart a desirable crispness, making them enjoyable to eat raw or cooked. The texture and flavor of sprouted lentils can add depth and variety to salads, sandwiches, stir-fries, and other dishes. See our sprouting table for more information. It is important to follow proper hygiene and safety protocols during the sprouting process to minimize the risk of bacterial contamination.

The versatility of organic green lentils creates endless opportunities for plant based protein recipes, adding depth and substance to a wide range of recipes.