Wholesale Packing:  45,36 KG  Bags                             Retail Packs: 500g.

ORIGIN: CANADA

GreenLentils 

Nutritional Information- Lentils are packed with nutrients, fiber, complex carbohydrates, and folic acid. Lentils are a low Calorie, low fat and cholesterol free food as well as being inexpensive.

Folic acid is one very important nutrient found in lentils. The U.S. Health Service recommends that all women of Childbearing age consume 400 mg of folic acid per clay. Most women do not  meet this   guideline. One   cup of cooked

Lentils provide 90% of the recommended daily allowance (RDA). Lentils provide more folic acid than my other unfortified food.Lentils are also an important source of iron, especially for' women, whose iron needs are greater. Eating lentils with foods rich in Vitamin C, such as tomatoes, green peppers, broccoli, and citrus fruits or juices, helps the body absorb iron more efficiently.

Lentils are also protein rich. Soluble fiber is also found in lentils. Soluble fiber acts as a scrub brush, cleaning the digestive system. This type of fiber also decreases serum glucose and cholesterol and decreases insulin requirements for-people with diabetes.

Green Lentils Recipes

Green Lentils basic recipe; Prep: 10 min, Cook: 30 min.

2 tsp. cooking oil

3/4 (47 g) onion, chopped

3/4 (55 g) carrot, chopped

3/4 bay leaf

2 cloves garlic, minced

550 ml water or unsalted vegetable stock

190 g lentils, rinsed

Heat oil over medium high heat. Sauté onion, carrot, bay leaf and garlic 3-4 minutes, or until onion

softens. Add water and lentils. Bring to a boil. Reduce heat to low, cover partially and simmer 15-25 minutes, or until lentils are soft, skimming foam as it rises. Remove bay leaf and season with sea salt to taste. It is important that you wait to salt until lentils are fully cooked. Otherwise the skins will not soften. This basic recipe can be used to create cooked lentils for Burgers and loafs, casseroles and stews, salads, pates and dips or thinned with vegetable stock for soup.

Green Lentil and Mushroom Stew: Prep: 10 min, Cook: 50 min. 3/4 cup (200 ml) vegetable or chicken 190 g dried green lentils 1.4 litters vegetable stock or water 2 tsp. vegetable oil

1  (65 g) large onion, thinly sliced 230 g mushrooms, sliced

120 ml dry red wine or vegetable stock 120 ml water

2 tsp. lemon juice

1 tsp. sweet paprika

Bring lentils and stock to a boil over medium high heat. Cover saucepan and reduce heat to low. Simmer about 45 minutes or until lentils are tender. Drain excess liquid and set aside. Sauté onion and mushrooms 4-5 minutes in hot oil or until onion is tender then Add wine and stir 1 minute. Stir in cooked lentils and remaining ingredients. Season with salt and pepper to taste. Stir and Simmer 3 minutes or until lentils are heated throughout.

Green Lentils With Rice:

200 g of green lentils

300 g of rice

5 g of cumin

5 g of salt

5 onions (medium size)

100 g cooking oil

Wash the lentils and add 3 cups of water and boil for half an hour, add salt, cumin, and rice, mix and leave for 25 minutes on low heat. Fry the chopped onions in the cooking oil and put on top of the rice with lentils. Serve with yogurt or salad.

Lamb With Lentils:

1 pound lamb shank

garlic

3 tablespoons olive oil

1  onion, minced

1/2 teaspoon rosemary dash cayenne pepper

2 1/2; cups dried green lentils 1/4 cup chopped parsley

Form minced Cut Iamb into 1/2 inch cubes. Insert a garlic sliver into each cube and brown them 2 tablespoons oil; then add 1 1/2; cup water and simmer, turning cubes often and adding more water, if necessary, until meat is tender. Sauté onion in 1 tablespoon oil until translucent. Add rosemary and cayenne and bring to a boil. Add washed and strained lentils and 3 cups water. Return to boil, cover and simmer 45 minutes to 1 hour. Stir parsley and leeks into cooked lentils. Divide lentil mixture into 4 servings and top them with equal amounts of lamb cubes .

Lentils with Zucchini: Servings: 4 Vegetarian 1/2 cup lentils

2 1/2 cups Water 1/2 tbs. Turmeric

3 tbs. Ghee

2 Gallic cloves, chopped

1 1/2" piece ginger

1 Green chili, chopped

1 small Zucchini, chopped

Salt

1 tsp. Cumin seeds

Place lentils, water, turmeric in a pot over medium. Heat, and bring to the boil. Continue cooking, removing

The froth from the top from time to time.

In a separate pot, heat half the ghee. Sauté onion & garlic till golden. Stir in ginger, chili & zucchini. Mix

thoroughly, continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in Salt &. Garam Masala * Half cover the pot, lower the Heat & cook for 15 minutes.

In the remaining ghee, toss in the cumin seeds, heat till they sizzle S change color. Serve lentils hot with the ghee/cumin seeds.

Pork with Bombay Curry: Ptep and cooking: 45 min.

4 tsp. (20 ml) vegetable oil

4 boneless pork chops, (100 g) each, trimmed

2 medium onions, coarsely chopped

3 tbs.. (45 ml) curry powder or 2 tbs.. (30 ml) curry paste

4 medium potatoes .scrubbed, cut bite size 4 medium carrots, peeled, sliced

1 1.'2 cups (375 ml) fresh green beans broth

19 oz (540 ml) green lentils, rinsed and drained

3/4 cup (200 ml) yogurt, mixed with 2 tsp. (10 ml) corn starch

Heat half the oil in a large heavy skillet over medium high heat. Lightly brown pork chops on both sides for

2-3 minutes. Set pork aside. Using remaining oil, cook onions with curry powder for 2 min (if using curry

paste, add with yogurt later), Add vegetables and broth. Cover and bring to boil. Lower heat to medium low

and let simmer for 12-15 min. Add pork chops. Cover again and cook for 6-7 min. Mix in soft cooked lentils

and yogurt-corn starch mixture. Season to taste and let simmer for 3 min while stirring.

Lentil Marinara Over Pasta:

1  onion, chopped

2 garlic cloves, crushed

2 carrots, coarsely grated

2 celery stalks, chopped

3 tablespoons olive oil 2/3 cup green lentils

14 oz. can chopped tomatoes

2 tablespoons tomato paste

2 cups prepared vegetable broth

1 tablespoon chopped marjoram, Salt and ground black pepper

In a large saucepan, gently fry the onion, garlic, carrots and celery in the oil for about 5 minutes, until they are soft. Add the lentils, tomatoes, tomato paste, broth, marjoram and seasoning.

Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. Serve over pasta, and use the marinara sauce as required. Makes 6 servings.

Lentil Beet Salad: Prep: 15 min, Code: 45 min, plus chilling time.

2 tbs. olive oil

1  (65 g) onion, chopped

2 bay leaves

1  (70 g) carrot, chopped 950 ml vegetable stock 280 g green lentils

340 g canned beets, drained, chopped, liquid reserved

180 ml extra virgin olive oil

59 ml balsamic vinegar

30 g fresh Italian parsley, chopped

48 g fresh basil, chopped

48 feta cheese (optional), crumbled

Heat oil in over medium high heat. Saute onion, bay leaves and carrot 3-4 minutes, or until onion is tender.

Add stock and lentils and bring to a boil. Reduce heatto low. Cover and simmer about 40 minutes, or until

lentils are just soft

But not mushy. Drain off any excess water. Rinse under cold water and remove bay leaves. Drain well and

season with sea salt and pepper to taste. Chill. Combine 120 ml reserved beet liquid with remaining oil and

vinegar in ajar with a tight fitting lid. Add sea salt and pepper to taste. Combine chilled lentils with

remaining ingredients in a bowl.

Shake dressing and pour over salad. Chill before serving.

Lemony Lentils:

2 tablespoons olive or vegetable oil

2 medium onions, sliced

1 garlic clove, finely chopped

1 1/4 cups dried green lentils, sorted and rinsed

3 cups chopped spinach

1 teaspoon grated lemon peel

2 teaspoons lemon juice

Heat oil in 3 quart saucepan over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Stir in lentils, water and salt. Heatto boiling; reduce heat. Cover and simmer 1 hour. Stir in spinach, lemon peel and lemon juice. Cover and simmer about 5 minutes or until spinach is tender. Makes 4 servings.

Lentils with Vegetables: 1 cup green lentils 1 large potato, diced

1  medium onion, diced

2 small yellow squash cubed

1  Ib spinach

3 tablespoons olive oil salt

pepper

1/4 teaspoon allspice

1/4 teaspoon cloves

juice from 1 - 2 lemons

Brown onions in olive oil in a quart sauce pan. Set onions aside. Add lentils and fill the pan with water to one

inch above the top of the lentils. Cook until well done but still whole (approximately one half hour).

Add the remaining ingredients except for the spinach and the lemon juice. When vegetable are cooked, add

spinach and cook until wilted. Correct seasoning if desired.. Remove from heat and add lemon juice. Keep

covered until served.

Chicken with Lentils, Dates and Rice: Serves 4.

4 skinless boneless chicken breast halves

2 tablespoons vegetable oil

1  onion, chopped

2 cups chicken broth

1  cup dried green lentils

1/2 cup chopped California Dates 1/2 cup uncooked long grain white rice 1/2 cup red bell peppers 1/2 cup diced carrots

2 cloves garlic, minced

1/2 teaspoon fresh lemon peek, grated

1/2 teaspoon cumin

1/2 teaspoon curry powder

1 tablespoon parsley, chopped

Brown chicken breasts in 1 Tbs. oil in a large, heavy saucepan over medium heat. Remove chicken and

reserve.

Add remaining 1 Tbs. oil to pan; stir in onions. Cook, stirring frequently, until onions are golden brown,

about 15 minutes. Stir in remaining ingredients, except parsley and chicken breasts. Bring to a boil; cover

an d simmer 15 minutes.

Arrange chicken breasts on top lentil mixture; cover and simmer another 8-10 minutes, until chicken breasts

are cooked through and lentils are tender. Sprinkle with paisley and serve.

Lentil Pah I: Servings: 4. Prep: 30 min. Vegetarian

2 cups Green lentife 1 Cinnamon stick, 3"

1  Bay leaf

3 md Garlic cloves, peeled, whole

2 si Ginger root, 1" thick 1 t Turmeric

3/4 Lemon

1/2 ts Salt

1/8 ts Black pepper

1/2 ts Cayenne

3 tbGhee

1/2 ts Whole cumin seeds

Wash lentils, drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices ;

turmeric. Bring to a boil, lower heat ; simmer for 40 minutes, till lentils are tender ; the water has been

reduced significantly. Slice lemon thinly ; add to the pot withsalt, black Pepper ; cayenne. Simmer for a

further 5 minutes.

Just before serving, heat ghee till hot, add cumin seeds ; saute till the seeds begin to colour. Pour over top

of dahl ; serve over rice.

Lentil stuffed peppers: Vegetarian 4 servings

2/3 cup green lentils inch piece ginger, grated

4 tb Vegetable oil

1 tb Ground coriander 4 md Green bell peppers 1 1/2 cup Water

1 ts Cumin seeds Salt & pepper

2 Onions, chopped

2 tb Chopped cilantro

2 Green chillies

Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add Peppers & cook for 3 to 5 minutes till golden

brown. Drain & cool. Add Remaining oil to pan. Cook cumin till they begin to pop. Add onions & Chillies &

cookfoi 8 minutes. Stir in ginger & coriander. Drain lentils & add to the pan with water. Stir well & cover.

Cook for 15 to 20 minutes or till the liquid has evaporated.

Stir in salt £ pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the

tops. Stand in a baking dish. Bake at 350 F for 15 minutes.

LEMTIL SOUP: (Serves 4)

A sturdy and economical soup.

2 shallots, finely chopped

1 small onion, finely chopped

2 teaspoons olive oil

3 cups water

1 cup dry green lentils

1 red potato, peeled and finely diced

1 large tomato, peeled and diced

1 small stalk celery, diced

1 small carrot, slivered

1/4 cup freshly chopped parsley

Salt and pepper to taste

Dry croutons or chopped chives

In a deep soup pot, saute shallots and onions in heated oil.

Add water and lentils and bring to a boil.

Reduce heat and simmer, adding more water if needed to

keep the three cup level of liquid. Cook lentils until barely

tender. Add all other vegetables and seasonings. Continue

cooking at least 20 minutes longer. Fork-mash or puree mixture.

Serve warm, garnished with croutons or chives.

LENTIL SALAD: (Selves 5) A classic salad for all seasons.

1 cup pre-cooked green lentils

1 cup pre-cooked red lentils

1/2 cup celery, finely chopped

1 cup steamed green beans, finely cut

1/4 cup freshly chopped parsley

Dressing:

1 Tablespoon mild, prepared mustard

Salt and pepper to taste

Dash of lemon juice

1/2 cup reduced fat

Italian dressing

1 ripe tomato, cut into wedges

1/4 cup finely chopped chives

Small head of lettuce, shredded

In a salad bowl, mix cooked red lentils, celery, green beans,

and parsley. Combine dressing ingredients in a small bowl. Toss

lentil mixture with dressing and seive on shredded lettuce.

Garnish with tomato wedges and chives.

Serve with crusty whole wheat bread.

Garam Masala*

PROSPECT SP. z oo.