Ivory Lentils
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Ivory Lentils or Urad Dal From Barry Farm Foods


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List of Ingredients

Lentils, mature seeds, raw

This tiny  lentil has traditionally been used as a meat substitute.  Also known as Urad Dal in Indian cuisine.

Often called white gram, these creamy white lentils are used in purees and soups. 

Ivory lentils are the special ingredient added to flours to make breads, dosa (crepes), idlis (steamed cakes) and sweets.

Their mild flavor combines readily with other ingredients in soups and grain salads and they hold their small round shape. 
These tiny lentils are indigenous to Syria and
have been eaten for over 8,000 years.  Lentils are the seed of a small shrub and have been a staple food for many South Asian cultures.

They have a mild, earthly flavor and soft texture.  Lentils are one of the few legumes not to presoak. 

The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups. They're delicious in chilled vegetable salads, or mix with bread crumbs, minced onion and garlic to stuff roasted red peppers or eggplant.

They cook in about 30 minutes without soaking.


Indian Lentil Soup

1 clove garlic
1 T olive oil
5 c water
1 c ivory lentils
1 c red onion chopped
1/2 c celery sliced thin
1 c carrots, diced
1 bay leaf
1 T tomato paste
1 t sea salt
c fresh parsley chopped

Combine first 8 ingredients and bring to boil. Reduce heat and continue simmering for about 1 hour.  Add remaining 2 ingredients and continue cooking til lentils are soft.  Sprinkle with chopped parsley and serve.

Nutrition Facts
per serving: 1/4 cup (50g)
makes 1 servings
Amount per serving
Calories from fat4
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g1%
Cholesterol 0mg0%
Sodium 3mg0%
Carbohydrate 25g
Dietary Fiber 10g40%
Protein 12g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
2.6% of calories from Fat
65.8% from Carbohydrates
31.6% from Protein