1KG-1000KG Green Whole Lentils – Premium Dried Lentils for Soups, Stews, Salads & Cooking
Aksoy Green Whole Lentils — food grade. Available in 1kg, 1.25kg, 2.5kg, 5kg, 10kg, 25kg, 100kg, 250kg, 500kg and 1000kg.
How to Cook Aksoy Green Whole Lentils
Rinse Aksoy Green Whole Lentils in fresh water before cooking to remove any dust or debris.
Cook on the stovetop using 3 cups of liquid (water, stock, etc.) to 1 cup of lentils.
Bring to the boil, cover tightly, then reduce the heat and simmer until tender, about 45 minutes.
Do green lentils need to be soaked?
Soaking isn't required, but it can cut the cooking time by about half. Before cooking, rinse the lentils in cold water and pick out any debris or shrivelled lentils.
Ways to Use Green Whole Lentils
Green whole lentils are a source of iron and magnesium. Thanks to their slightly peppery taste, they work particularly well in salads or as a warm side dish.
They also make a great addition to soups, stews and general meal preparation. They take the longest of the lentil varieties to cook, around 45 minutes, but hold their shape well once cooked.
How to Make Green Lentil Salad
For the Salad
- 1 cup Aksoy Green Lentils, 3 cups hot water
- 1 English cucumber
- 1 bay leaf
- 1 red bell pepper
- ⅓ cup crumbled feta cheese
- ½ small red onion
- ¼ cup chopped Italian parsley
- ¼ cup chopped fresh mint leaves
For the Dressing
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or pure maple syrup
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- In a large saucepan, combine the lentils, water and bay leaf. Bring to the boil over medium-high heat, then reduce to low and cook for 15–20 minutes, or until the lentils are soft but still slightly firm. Don't overcook, or they'll turn mushy.
- While the lentils are cooking, make the dressing: whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt and pepper in a small bowl or jar. Set aside.
- Once the lentils are cooked, drain in a colander and discard the bay leaf. Rinse quickly with cold water, then transfer to a large bowl.
- Add the cucumber, red pepper, red onion, parsley, mint and feta cheese (if using) to the bowl.
- Stir, drizzle with the dressing, and toss until well combined.
- Serve immediately, or leave to sit for 30 minutes to let the flavours combine.