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Considered the gold standard in lentils, these small, deep olive green and black speckled lentils provide an exciting accent to any dish. Easily seasoned, they add an earthy, peppery flavor which complements rich stocks and sauces.
To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover and boil for 20 minutes.
These cooking times can be slightly adjusted depending upon the final use. If you are going to be serving lentils in a salad or soup and desire a firmer texture, remove them from the stove top when they have achieved this consistency--typically 5-10 minutes earlier than their usual cooking time. If you are making dal or some preparation that requires a mushier consistency, achieving this texture may take an additional 10-15 minutes.
Our lentils are grown in beautiful British Columbia on healthy organic soils.
It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.
Store lentils in an airtight container in a cool, dry and dark place, for up to 12 months. Cooked lentils will keep fresh in the refrigerator for about three days if placed in a covered container.
Lentils can be prepared the day of serving since they do not need to be pre-soaked. Before washing lentils you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones or debris. After this process, place the lentils in a strainer, and rinse them thoroughly under cool running water.