From the Pacific Northwest Farmers Cooperative in Idaho. Brown lentils are one of earth's first domesticated crops, and are still one of the most widely used pulse in existence. They have a relatively short planting and harvesting time and can grow well even in poor soil. They are easily dried and stored for long periods of time, and are quick to prepare. Lentils are a "cinchy" way to add fiber and protein to your diet without adding fat or calories. Its hearty flavor goes a long way to satisfy your "meat tooth," so if you're looking for a way to a) go veggie or eat less meat, b) improve your diet dramatically, c) eat well for less money or d) dine your way to happiness, wealth and beauty, you can't find a better dish for yourself than a heaping helping of lentils. I'm always astonished at how deeply satisfying and rich a simple lentil soup or salad can be. All it takes is just a little bit of seasoning from a squeeze of lemon, some freshly ground black pepper, and a pinch of sea salt to make lentils sing. For me, brown lentils recall a younger day of macrobiotic dinners eaten with brown rice and steamed zucchini, all soaked with lots of home-brewed tamari. If that's your thing, bravo; you're probably already a big "lentilhead". What's amazing to me is how they also occupy a space at the other end of the table. Brown lentils are not only easy, they're elegant. Lentils can be braised with duck fat and demi-glace, pureed with parsnips and deep-fried into croquettes, or pressed together with roasted mushrooms and walnuts for pate. Yes, you can have your lentils and relish them, too... no wheat grass juice required. Lentil lovers in Spain go crazy for these because they're the most flavorful lentil around. Grown on the Palouse, these quick-cooking lentils "muddy" the water, but maintain their shape and taste out-of-this-world delicious. About Pacific Northwest Farmer's Co-op: PNW's unique foods don't just sound different, they taste better, too. That's because they're grown by a unique family of farmers on the Palouse who are passionate about putting healthier foods on the world's table. They are dedicated to preserving family farms and protecting the land through a way of life that some would call old-fashioned. Passed through many generations, their 100-year-old family farms in eastern Washington and northern Idaho are rooted in sustainable agriculture. They're growers have a history of nurturing the land through crop rotation, cover cropping and reduced tillage. As a result, the PNW farmers use up to 50% less fossil fuels, greatly reduce the use of toxic chemicals, sequester carbon, protect the soil, and conserve water. It all ads up to rich, healthy soil, which allows PNW to grow incredibly healthy beans, lentils and split peas. PNW foods are also verified non-GMO by Non-GMO project. They are also kosher certified and pass the toughest food safety inspections in the industry.
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