- — Kosher, Raw, Sproutable, Vegan
- — Whole Raw Lentils
- — Spouting Grade
- — High in Fiber
- — Fat, Cholesterol and Sodium Free
- — Country of Origin: Canada, USA
French Lentils: The Most Flavorful of Their Kind
French Lentils from Food to Live are very easy to cook and can be used in dozens of delicious recipes. Their natural flavor is peppery and earthy, making them stand out amongst other lentils. They are also the firmest of their kind, which means they won’t turn mushy when they are cooked.
French green lentils are a type of green lentil, but they are a little smaller and darkish-brown in color. Their flavor is also distinctly different and is the richest amongst all lentil types. Most importantly, French dried lentils are firm even when cooked. This means that they are best to use in dishes such as salads or light soups.
How to Cook French Lentils Fast
One of the best things about green French lentils is that you can cook them without prior soaking. Wash them in a strainer and start cooking right away. Brink to the boil and lower the flame immediately to bring the pot to a light simmer. Cook for about 30 minutes, occasionally testing the firmness of the lentils. Add salt at the very end to keep them from becoming mushy.
Bulk French lentils have a number of uses, starting with lentil soups and salads. You can also use them in chilies, curries, and a multitude of Indian recipes. Note that the firmness of French green lentils can help you add interest to the texture of these dishes.
Try making some veggie burgers with cooked dried French green lentils. You can keep them in the freezer for over 3 months. Cooked lentils will also keep in the fridge for a week, so you can make a large portion in one go and enjoy using it in many recipes over the following few days.
How to Sprout French Green 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!
