- — Kosher, Raw, Sproutable, Vegan
- — Whole Raw Lentils
- — Spouting Grade
- — High in Fiber
- — Fat, Cholesterol and Sodium Free
French Lentils: The Most Flavorful of Their Kind
French Lentils from Food To Live are very easy to cook, and you can use them in dozens of delicious recipes. The natural flavor of green french lentils is peppery and earthy, making them stand out amongst other lentils. They don’t turn mushy easily; it does take a while to cook since this lentil is the firm kind. They are best to use in dishes such as salads or light soups, where they’ll keep their shape and texture. French green lentils are a type of green lentil; they are a little smaller in size and darkish-brown in color. The flavor is also quite different vibrant and has a touch of pepper.
How to Cook French Lentils Fast
One of the best things about French green lentils is that you can cook them without pre-soaking. Wash them in a strainer, Place 1 cup of lentils in a large pot with 2 ½ cups of water. Bring to a boil and lower gas immediately to bring it to a light simmer. Cook for about 30 minutes, occasionally testing the firmness of the lentils, you want them tender. Adding salt at the very end helps to keep the natural flavor of foods and from becoming too soft. French lentils have several uses, lentil soups and salads, chilies and curries, oh, and don’t forget Indian cuisine. Note that the firmness of French green lentils can help you add adversity to the texture of these dishes. Veggie burgers with cooked dried French green lentils will be a fantastic alternative to your diet. If you buy French green lentils in bulk, its best to keep them in the freezer, it prolongs the shelf-life to well over a year. Cooked lentils are best stored refrigerated; they’ll last up to five-seven days, you can prep a couple of cups in one sitting and use them in different meals during the week.
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! 
Hearty French Green Lentil Stew
