List of Ingredients
Lentils, mature seeds, raw
have a sweet and nutty flavor, are a tasty, robust and versatile lentil.
Yellow lentils go well with vegetables, especially sweeter ones like pumpkin,
squash, zucchini and carrots. They are excellent soups, side dishes and
Yellow or golden lentils are the
most popular legume in India and are known there as Channa Dal.
They are nutritious, easy to
digest, and have a low rating on the glycemic index making it a great
choice for diabetics.
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
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.
GOLDEN LENTIL SOUP
1 c golden
6 ½ c water
2 T Chicken broth
4 c carrot chopped
1 onion chopped
2 cloves garlic minced
2 t. curry powder
1 pinch cayenne pepper
ingredients to boil in large pot and simmer 30 min or til lentils are
tender. Puree or mash lentils
and serve hot.
products are available from www.barryfarm.com
1/4 cup (50g)
makes 1 servings
|Amount per serving|
|% Daily Value *|
|Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.|
2.6% of calories from Fat
65.8% from Carbohydrates
31.6% from Protein