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		Gourmet Lentil Blend Recipes       Nutrition Info     Product: Our Autumn Lentil Blend is a seasonal colored blend of some of our best selling lentils including, French Green, Petite Crimson, Golden, Black Beluga, Spanish Pardina and Ivory White Lentils. The color of the blend fades if cooked too long. The blend provides a mild, earthly flavor and soft texture. All lentils in the blend are 1/2 cm. wide except for the Spanish Pardina which is slightly larger. Ingredients: Lentils. (May contain a trace percentage of cereal grains) Usage: The quick cooking nature of lentils make them an obvious choice for all kinds of cuisine! Try them simmered in your favorite soup or stew, or baked in a covered casserole with roasted vegetables and Andoule Sausage. Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 6-8 minutes for salads, 10 minutes for main dishes and 20 minutes for soups and purees, drain. Skim the water while cooking. One cup dry yields 2 cups cooked.   Recipes Gourmet Lentils with Andouille Sausage 2 Tbs olive oil 1 lb andouille sausage, cut into bite size pieces (if unavailable substitute Italian sausage) 1 medium onion chopped 2 cloves of garlic, minced 1 green bell pepper, seeded & diced 1 red bell pepper, seeded & diced 2 carrots, diced 1 cup Gourmet Lentil Blend 4 cups water or chicken stock Salt & pepper, to taste In bottom of 3-quart pot, sautÈ sausage, onions and garlic in olive oil until onions are slightly translucent. Add peppers and carrots, sautÈ for 5 minutes more. Add lentils and liquid. Bring to boil; reduce heat to simmer and add salt & pepper to taste. Cook covered for 25-30 minutes, until lentils are tender. Add additional liquid as needed if stew becomes too thick. Serve with crusty sourdough or French bread. Printable Version   Many Lentil Soup 4 ounces good quality smoked bacon, diced 1 tablespoon olive oil 1 large leek, trimmed, washed well and diced 2 stalks celery, diced 2 carrots, diced 2 cloves garlic, minced 1 28-ounce can diced tomatoes 1 pound Gourmet Lentil Blend 1/2 teaspoon dried thyme 12 cups low sodium chicken stock 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 bunch flat Italian parsley, chopped freshly grated Parmesan cheese for serving, if desired Place the bacon in a large soup pot set over medium low heat and cook slowly until the bacon has rendered its fat and is browned and crisp, about 10 minutes. Add the olive oil and leek and raise the heat to high, stirring until the leek softens, about 3 minutes. Add the celery, carrots and garlic and continue to cook and stir until the vegetables soften a bit, 3 minutes more. Add the tomatoes, lentils, thyme, and stock and bring the soup to a boil. Reduce the heat to low and simmer (skimming off any foam that rises to the top) for 35-40 minutes or until all the lentils are tender. Stir in the salt, pepper, and parsley and taste for seasoning. If desired, carefully puree a few cups of the soup in blender and add back to the soup for a thicker body. Top each bowl with freshly grated Parmesan cheese, if desired. Printable Version     More Recipes...     Nutrition Information
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