Green Lentils Whole
$1.56 – $7.99 lb
- — Whole Raw Lentils
- — Spouting Grade
- — Kosher
- — Premium Quality
- — High in Fiber
- — Fat, Cholesterol and Sodium Free
- — Country of Origin: USA
Whole green lentils have pale or mottled green beans that are small in size with a somewhat peppery flavor. The beans retain their shape after cooking quite well, so they are often added to salads and other side dishes. They are also fast to cook since you do not have to presoak it.
If you want to add a cholesterol-lowering fiber to your diet, you should definitely try our whole green lentils. This product also provides special benefits by preventing blood sugar levels from rising right after a meal. Some people call green lentils a nutritional giant because a cup of cooked lentils contains 230 calories. Other remarkable health benefits include the following:
- Green lentils are rich in both soluble and insoluble dietary fibers. The former helps you get cholesterol out of your body, while the latter increases stool bulk and prevent diverticulosis and bowel syndrome.
- Fiber in lentils also helps your body get slow burning energy while stabilizing blood sugar levels. It is remarkable that a high fiber diet even reduces the amount of the most dangerous form of cholesterol – the very-low-density lipoprotein – by more than 10%.
- Eating more green lentils significantly reduces the risk of death from a heart disease. This is partly due to a large amount of magnesium and folate. Magnesium helps your body prevent heart attacks, and folate regulates the methylation cycle.
- By eating green lentils, you increase your iron stores that are used for creation of hemoglobin and key enzyme systems for metabolism. Having enough iron is especially important for women as they often experience iron deficiency during pregnancy.
- These small green beans contain a significant amount of folate that helps you protect yourself against certain types of cancer and vascular diseases. Pregnant women should get enough folate to lower the risk of certain birth defects.
How to Sprout Lentils at Home
- Yields approximately 3 Cups (1/2 lb.) of Sprouts. Prep 3 Tablespoons of lentils, then transfer into a bowl or into your Sprouter. Add 2-3 times as much cool (60°-70°) water. Mix lentils up to assure even water contact for all.
- Allow lentils to soak for 6-12 hours. Empty the lentils into your Sprouter (if necessary). Drain off the soak water. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly! Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Ensure sufficient air-circulation is provided.
- Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Rinse and Drain again every 8-12 hours for 3 days.
Enjoy your home-made sprouts!
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- 2 cups green lentils, cooked (about ¾ cup dry green lentils)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic
- ½ cup carrots, diced
- ½ cup celery, diced
- 8 oz button mushrooms, sliced
- 2 tbsp tomato paste
- ½ tsp thyme
- salt&pepper to taste
- 1 cup of old-fashioned oats, divided
- ½ cup breadcrumbs
- ½ cup flax meal
for the glaze
- 1 tbsp organic ketchup
- 1 tsp yellow mustard
- Preheat the oven to 375 degrees and cover a baking sheet in parchment paper or foil.
- In a large saucepan, drizzle olive oil and sauté diced onion and garlic over medium-high heat until tender. Add in celery and carrots and cook for 5 minutes on medium heat. Add in the sliced mushrooms, all spices, tomato paste and sauté until all the vegetables are tender (5-10 minutes), then remove from heat.
- Pour the cooked vegetables into a food processor with cooked lentils, oats, flax meal and breadcrumbs. Process for just a few seconds until the ingredients are combined, but not completely pureed. You want them to still have a chunky texture.
- Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
- To make the glaze, combine the ketchup and mustard in a small bowl. Brush the glaze on top of the loaf.
- Bake the loaf for 40 minutes, or until a fork inserted in the middle comes out clean.
- Serve with fresh parsley or celery leaves. Enjoy!
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- 1 cup dry lentils or 2 cups cooked lentils
- Olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup chopped peppers (a mixture of bell peppers and jalapeño if more heat is desired)
- 1/2 cup halved grape tomatoes
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Lettuce leaves
- 8 six-inch high fiber tortillas
- Prepare lentils according to package directions or use pre-packaged steamed lentils.
- Add onions, garlic and peppers to a large sauté pan lightly coated with olive oil over medium heat. Saute for about 3-5 minutes or until onions begin to soften.
- When the onions have softened, add tomatoes, 2 cups cooked lentils and spices. Continue to saute over medium heat for another 3-5 minutes, until spices are evenly distributed throughout the lentil mixture.
- To assemble tacos: Heat tortillas on a dry pan for about a minute on each side. Fill each tortilla with 1/4 cup lentil taco meat. Alternatively you can use lettuce wraps instead of tortillas. Enjoy immediately!
Nutrition Facts (for 2 tacos): 234 calories, 4.5g fat, 400mg sodium, 47g carbs, 25g fiber, 20g protein Nutrition Facts information calculated using high fiber tortillas each with 50 calories, 2g fat, 200mg sodium, 11g carbohydrates, 8g fiber, 5g protein.
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