Source: UNFI December 2020
Azure Standard (October 2019), Previous: UNFI (January 2019, February 2020)
Certified organic lentils
Legumes have been used throughout the earth for thousands of years. They come in hundreds of shapes, sizes and colors, are versatile and amazingly convenient because they can be dried and stored for years. Soaking beans for a couple of hours brings them back to life, activating enzymes, proteins, minerals and vitamins.
Beans can be eaten raw, sprouted or cooked, ground into flour, curdled into tofu, fermented into soya sauce, tempi and miso. They are excellent in chilies, soups and salads. Beans are high in iron and packed with protein. They are also a rich source of thiamin, riboflavin, niacin, potassium, phosphorus and an excellent source of fiber and complex carbohydrates. They are low in sodium and saturated fats.
Organic and all natural Green Lentils. Cook in soups, stews, or by themselves. Makes for an extremely healthy side dish.
Lentils are a member of the pea family, an