25KG Aksoy Green Whole Lentils Whole Dried Green Lentils for Cooking Soups, Stews, Salads, and Dips, Great for Vegan and Vegetarian Recipes -
What is Green Whole Lentils?
Green lentils are about the same size as brown lentils but with a glossy surface.
They cook longer, about 45 minutes yet they hold their shape well after cooking,
which makes them a good choice for salads.
Green lentils are often described as earthy in taste and texture.
Do green lentils need to be soaked?
Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.
How to Cook Aksoy Green Whole Lentils?
Rinse Aksoy Green Whole Lentils with fresh water
before boiling to remove any dust or debris.
Cook on a stovetop, using 3 cups of liquid (water, stock, etc)
to 1 cup of Aksoy green lentils.
Bring to a boil, cover tightly, reduce heat and simmer until they are tender.
Green whole lentils are rich in antioxidants, iron, and magnesium. Because of their zingy peppery taste, they work particularly well in salads or as a warm side dish.
They do take the longest to cook of all the varieties, about 45 minutes, but hold their shape well.
How to Make Green Lentils Salad
Ingredients:
For Salad
- 1 cup Aksoy green lentils, 3 cups hot water
- 1 English cucumber
- 1 bay leaf
- 1 red bell pepper
- 1/3 cup crumbled feta cheese
- 1/2 small red onion
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped fresh mint leaves
For the dressing:
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or pure maple syrup
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions:
-In a large saucepan, combine the lentils, water, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
-While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
-When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. 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 dressing and toss until well combined.
-Serve immediately or let sit for 30 minutes so the flavours can meld.