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Laired Lentils, Large Green Lentils
Laird Lentils are the largest type in green Lentils (6 to 7 mm dia) with relatively green seed coat and yellow cotyledon grown in Canada, and are
high in protein, iron and fiber, making them a healthy diets. When cooked, lentils are richer in flavor and firmer texture, hold their shape, excellent for salads, stews and soups.
Basic Cooking Instruction:
Wash & rinse. Add 4 cups of water or broth/ cup of lentil, bring to boil. Lower the heat, simmer 35-45 minutes or until tender & soft (add more water as needed). Whisk lightly, flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm.
One cup dry yields 2 1/2 cups cooked.
high in protein, iron and fiber, making them a healthy diets. When cooked, lentils are richer in flavor and firmer texture, hold their shape, excellent for salads, stews and soups.
Basic Cooking Instruction:
Wash & rinse. Add 4 cups of water or broth/ cup of lentil, bring to boil. Lower the heat, simmer 35-45 minutes or until tender & soft (add more water as needed). Whisk lightly, flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm.
One cup dry yields 2 1/2 cups cooked.
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Laired Lentils, Large Green Lentils
Laired Lentils, Large Green Lentils
Laird Lentils are the largest type in green Lentils (6 to 7 mm dia) with relatively green seed coat and yellow cotyledon grown in Canada, and are
high in protein, iron and fiber, making them a healthy diets. When cooked, lentils are richer in flavor and firmer texture, hold their shape, excellent for salads, stews and soups.
Basic Cooking Instruction:
Wash & rinse. Add 4 cups of water or broth/ cup of lentil, bring to boil. Lower the heat, simmer 35-45 minutes or until tender & soft (add more water as needed). Whisk lightly, flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm.
One cup dry yields 2 1/2 cups cooked.
high in protein, iron and fiber, making them a healthy diets. When cooked, lentils are richer in flavor and firmer texture, hold their shape, excellent for salads, stews and soups.
Basic Cooking Instruction:
Wash & rinse. Add 4 cups of water or broth/ cup of lentil, bring to boil. Lower the heat, simmer 35-45 minutes or until tender & soft (add more water as needed). Whisk lightly, flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm.
One cup dry yields 2 1/2 cups cooked.
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Description
Laird Lentils are the largest type in green Lentils (6 to 7 mm dia) with relatively green seed coat and yellow cotyledon grown in Canada, and are
high in protein, iron and fiber, making them a healthy diets. When cooked, lentils are richer in flavor and firmer texture, hold their shape, excellent for salads, stews and soups.
Basic Cooking Instruction:
Wash & rinse. Add 4 cups of water or broth/ cup of lentil, bring to boil. Lower the heat, simmer 35-45 minutes or until tender & soft (add more water as needed). Whisk lightly, flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm.
One cup dry yields 2 1/2 cups cooked.
high in protein, iron and fiber, making them a healthy diets. When cooked, lentils are richer in flavor and firmer texture, hold their shape, excellent for salads, stews and soups.
Basic Cooking Instruction:
Wash & rinse. Add 4 cups of water or broth/ cup of lentil, bring to boil. Lower the heat, simmer 35-45 minutes or until tender & soft (add more water as needed). Whisk lightly, flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm.
One cup dry yields 2 1/2 cups cooked.
