Lentils are the seed of a small shrub that are harvested and dried. They have been eaten for over 8,000 years and originated in the Southwest Masa along the Indus River. The quick cooking nature of lentils make them an obvious choice for all kinds of cuisine!Our autumn gourmet lentil blend is a pretty colored blend.
This blend contains:
- French greenlentils
- petite crimsonlentils
- goldenlentils
- black belugalentils
- Spanish pardinalentils
- ivory white lentilslentils
These lentils combine to form the perfect blend for soups- some of the smaller ones thicken and add body to the soup while others retain their shape and unique texture. Try them simmered in your favorite soup or stew, or baked with roasted vegetables and andoule sausage. Use this combination in any recipe calling for beans or in one of the recipes found in the link below. Use the "quick soak" method to make beans or bean soups in a hurry.
- See "How to Make Calico Bean and Other Bean Soups" with the quick soak method plus recipes >>
Indian Spiced Lentil Soup 2 Tbs Olive Oil 1 Large Yellow Onion, Diced 1 Tbs Fresh Garlic, Minced 1 Tbs Ginger Root, Grated 4 Tsp Garam Masala 4 Tsp Hot Curry Powder 2 Stalks Celery, Diced 2 Carrots, Diced 1 Large Apple, Peeled, Cored And Grated On A Box Grater 1 Can Diced Tomatoes (28 Oz) 1 Lb Gourmet Lentil Blend 10 Cups Low Sodium Chicken Stock 1 Can Coconut Milk 2 Tsp Kosher Salt 1/4 Tsp Freshly Ground Black Pepper 1/2 Tsp Sugar 1/2 Bunch Cilantro, Roughly Chopped Heat the olive oil in a large stock pot over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic, glinger, and spices and saute 1 minute more. Add the celery, carrot, and apple and saute until they begin to soften, about 2 minutes. Stir in the tomatoes, lentils, chicken stock, coconut milk, salt, pepper, and sugar and bring to a boil. Skim off any foam that rises to the surface. Set the soup at a simmer, stirring occasionally for 40 minutes or until lentils are tender.
