Eden Organic Dry Green Lentils are central North Dakota grown by organic family farmers we know and trust. Their constant care and vital organic soil produce beautifully pure and nutritious food.
Eden Organic Dry Green Lentils are packaged in boxes made from recycled and recyclable paperboard, one of the most environmentally friendly packages available. According to the 100 percent Recycled Paperboard Alliance (RPA100.com), "Fourteen trees are saved for each ton of paperboard converted to 100 percent recycled paperboard. Trees are critical to the sequestration of CO2 (a greenhouse gas) in North America. For each ton of paperboard converted to 100 percent recycled paperboard, an equal amount of recovered fiber has been diverted from municipal landfills. Production of 100 percent recycled paperboard uses 50 percent less energy compared to virgin grades of paperboard, thus significantly reducing the greenhouse gases released into the environment."
Lentils Lens culinaris are legumes, not beans. They are small 'lens' or disc shaped legumes sometimes called pulse, dahl, and daal. Native to the Middle East. They have been an important staple food for over 8,000 years. They are mentioned in the Book of Genesis where Esau sells his birthright to Jacob for a thick bowl of lentil soup. Lentils come in many colors and are sold in many forms: with skins, without skins, split and whole. Eden Organic Green Lentils are the finest quality whole green with the nutrient and antioxidant rich skins intact. Lentils cook much quicker than dry beans.
According to the FDA, "Low fat diets rich in fruits and vegetables (foods that are low in fat and may contain dietary fiber, Vitamin A, or Vitamin C) may reduce the risk of some types of cancer, a disease associated with many factors." Furthermore, "Diets low in sodium may reduce the risk of hypertension or high blood pressure, a disease with many factors." Eden Organic Lentils are an excellent source of fiber providing 48 percent daily value (DV) per serving and are low fat and cholesterol free. Rich in iron and manganese. They are a good source of thiamin B1, vitamin B6, folate B9, magnesium, and zinc.
Studies show beans contain a wealth of antioxidants similar to those in fruits and berries. "Beans are really loaded with antioxidant compounds," said Clifford Beninger, Ph.D., an environmental biologist and former researcher for the USDA's Bean Research Unit. "We didn't know how potent they were until now. In general darker colored seed coats were associated with higher levels of flavonoids, and therefore higher antioxidant activity." Researchers tested the antioxidant activity of flavonoids found in 12 common varieties of dry beans. They found one class of compounds in particular, anthocyanins, were the most active antioxidants in beans. These findings add antioxidant activity to a growing list of healthy compounds found in beans and legumes. The study was published in the Journal of Agricultural and Food Chemistry.
Beans and legumes are an important source of two essential amino acids not found in many cereal grains, lysine and threonine. Whole grains complement beans and together deliver complete protein. Enjoying a variety of beans with whole grain is a solid step toward a healthy life.
Note: 1/2 cup raw lentils equals approximately 1 1/2 cups cooked.
Before cooking hand sort the lentils and remove any foreign matter. Wash and rinse.
Lentils are one of the few legumes that do not require soaking.
Place 3 cups water per 1 cup of lentils in a heavy pot. Bring to a boil, boil uncovered for about 10 minutes, skim off and discard any foam that rises to the top. Your favorite vegetables and spices can be added at this point if desired. In addition we recommend adding a one inch strip of Eden Kombu sea vegetable for each cup of dried beans to help soften and accentuate flavor. Do not add sea salt until 80 percent done. Salt added at the beginning of cooking prevents beans from fully softening. Reduce the flame, cover, and simmer over medium-low heat for about 45 minutes, adding more water just to cover if needed. When 80 per cent done, season with about 1/8 to 1/4 teaspoon Eden Sea Salt. Cover and simmer for several more minutes or until tender.
Pressure cooking is not recommended for lentils as the skins come off while cooking and easily clog the pressure vent.