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Bob's Red Mill Non-GMO Petite French Style Green Lentils -- 24 oz

Bob's Red Mill Non-GMO Petite French Style Green Lentils
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Bob's Red Mill Non-GMO Petite French Style Green Lentils -- 24 oz

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Bob's Red Mill Non-GMO Petite French Style Green Lentils Description

  • Non GMO Project Verified
  • Kosher

These dark green, lightly dappled lentils are prized for their peppery flavor and hearty texture. Because they hold their shape while cooking, petite French green lentils are perfect for salads and pilafs. Each serving provides a wealth of fiber and iron.


Dear Friends,

I can remember learning about the glories of beans in grammar school. I pressed a handful of brightly colored varieties into the dirt and was astounded by the green shoots that sprang forth! My love of beans, with their delicious flavors and heart nutrition, lives on in these green lentils. I hope you will be inspired to cook a hearty portion of these gourmet legumes for you and yours.


To your good health, Bob Moore


Basic Cooking Instructions


Stovetop: Rinse lentils before cooking. Place 1 cup lentils in a large pot with 2 1/2 cups water and 1/2 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 25 minutes; drain well.


Slow Cooker: Rinse lentils before cooking. Place 1 cup lentils, 2 cups water and 1/2 tsp salt into a slow cooker. Cover and cook on low for 3 hours or high for 1 1/2 hours; drain well.


Multi-Cooker: Rinse lentils before cooking. Place 2 cup lentils, 2 1/2 cups water and 1/2 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 5 minutes. Natural release the pressure for 20 minutes; drain well/


Note: To reduce cooking time, soak 1 cup lentils overnight in 3 cups water and 1 tsp salt. Drain and follow cooking instructions above.


~ Makes 4 servings

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (Veg Capsules 45 g)
Servings per Container: About 15
Amount Per Serving% Daily Value
Total Fat0.5 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate29 g11%
   Dietary Fiber14 g50%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein10 g
Vitamin D0 mcg0%
Calcium23 mg2%
Iron4 mg20%
Potassium437 mg10%
Other Ingredients: French green lentils.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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5 Creative Ways to Stretch Your Grocery Budget

[vc_row][vc_column][vc_column_text]Inflation is hitting us everywhere—at the gas station, at the airlines, and even more ubiquitously, at the grocery store. As consumer prices climb rapidly, people need to find a way to adjust, such as carpooling, staycations and becoming more frugal with how they shop and stretch their food. Woman Stretching Grocery Budget by Unpacking Smart Food Staples From Box Ordered Online | If you think food prices have become wildly inflated, you are not simply imagining it. The USDA found “that nearly everything one might ingest, whether it comes from the grocery store or restaurant–is going up in price. Beef, pork, poultry chicken and fish are going up an average of 13 percent whereas fresh vegetables are only up roughly 4 percent. There’s never been a better time to be vegetarian or vegetarian adjacent. So how to make your groceries go further without skimping on taste? Try these five ideas for making a budget seem more like a bonanza.

How to Stretch Your Grocery Budget

1. Cook with low-cost, filling foods

In most third world countries, the staple food is some version of rice and beans. Avail yourself upon potatoes, grains, pulses, legumes for delicious and satisfying meals. Note that when beans and grains combine, they form a complete protein source. If meat is a must, make it part of the show rather than the main attraction. Add it to beans, use it to create an umami (savory) side dish or round out dense, flavorful produce like mushrooms or squash with tasty morsels of meat, chicken or fish to add rich flavor but not bulk. Try: Homemade humus may sound ambitious, but it’s quite easy. Just blend canned or cooked chickpeas in a blender or food processor with garlic/lemon juice/tahini/smoked paprika and olive oil. Add water and salt to taste.

2. Make whatever it takes

Pride yourself on a scratch kitchen, where you opt for homemade whenever possible. Try to limit your reliance on mixes (such as cake mix), premade sauces and dressings. The more processed an item is, such as premade chicken kebabs or meal kits, the more expensive it is. Make your own pasta sauce from canned tomatoes and fresh garlic and herbs; roast your own chicken and then use the carcass to make stock; whip up an easy salad dressing with honey mustard, olive oil and balsamic vinegar. It’s easy to knock out waffle, crepe and pancake batter with a few simple ingredients instead of defaulting to a mix. Whenever you find yourself buying an item, ask yourself how easy it would be to make from scratch. Often, with items such as bread or tofu, the amount of labor involved justifies buying them ready made. But something like gomasio (Japanese sesame salt), which is simply roasted sesame seeds and salt, is a cinch to make your own. Try: Sprouted almonds, which will set you back around $10 for 12 oz, are easy to make—if you have a dehydrator. Simply soak almonds overnight in water with a pinch of salt, sprinkle with tamari/maple syrup or other spices as desired, and dehydrate till crisp, which can take over 48 hours.

3. Properly store food

Don’t trust the flimsy plastic wrap to ward off freezer burn. Instead, wrap meat in heavier plastic, foil or freezer paper. Store dairy at the back of the fridge, so it doesn’t spoil as quick. Store meat on the bottom shelf so juices don’t drip on produce. To help them last longer, fresh herbs and green onions can be stored upright in a tall glass of fresh water. Just trim the stems, cover them with a bit of plastic wrap, and place them in the fridge. Try: Bananas and avocados can often spoil before you have a chance to use them. Prevent them from getting mushy by proactively freezing extra bananas and avocados when they are at peak. (Peel bananas and avocados and cut them in pieces before freezing.)

4. Create lavish leftovers

If you are staring at a fridge with produce about to go to the dark side, do a few bold interventions. Throw wilting produce into a stir fry or add to ramen. Fruit that’s starting to bruise would be excellent to make into a crisp, a forgiving home for blemished fruit. Try: If you have excess milk, try transforming it into yogurt. Heat the milk up almost to a boil, and then let it cool to warm (if you dip your finger in, should be warm but not burning). Add some plain fresh yogurt, with live probiotics, as a starter, and place in a sunny spot or wrap in a towel. Give it 12 hours or so to set, depending on outdoor temps. Homemade yogurt has a special flavor—it’s one of those things that taste exponentially better when homemade.

5. Buy in bulk

Buying certain items in bulk quantity, such as rice or nuts, offers substantial savings. Large bags of frozen fruit, for example, tend to be much cheaper (per pound) than smaller bags. Pasta, canned goods, shelf stable milk such as soy, oat or rice, are much more affordable when bought in quantity instead of singly. Try: Stock up on sale or clearance items or take advantage of BOGO (buy one get one) offers, especially when it’s an item you already know you love.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title="Featured Products" border_width="2"][vc_row_inner equal_height="yes" content_placement="middle" gap="35"][vc_column_inner width="1/3"][vc_single_image image="160556" img_size="full" alignment="center" onclick="custom_link" img_link_target="_blank" css=".vc_custom_1654811609952{padding-right: 7% !important;padding-left: 7% !important;}" link=""][/vc_column_inner][vc_column_inner width="1/3"][vc_single_image image="160557" img_size="full" alignment="center" onclick="custom_link" img_link_target="_blank" css=".vc_custom_1654811627222{padding-right: 7% !important;padding-left: 7% !important;}" link=""][/vc_column_inner][vc_column_inner width="1/3"][vc_single_image image="160558" img_size="full" alignment="center" onclick="custom_link" img_link_target="_blank" css=".vc_custom_1654811647229{padding-right: 7% !important;padding-left: 7% !important;}" link=""][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]

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