Shiloh Farms Organic Brown Lentils Description
Shiloh Farms looks to the fullness of nature's bounty for products made with only the purest ingredients. Never fake, never artificial - only authentic, wholesome flavor, the way nature intended!
Organic • Non-GMO • Kosher
Brown lentils have a rich, nutty flavor and complex nutritional profile that belies their petite size. In fact, among legumes, lentils are second only to soybeans in protein content by mass!
Sort and rinse. Bring 2 cups water and 1 cup lentils to boil, reduce and simmer for 30-45 minutes, or until tender. Drain and serve.
• Lentils are often cooked with rice and other quicker cooking grains for pilafs and sides.
• Their high protein makes lentils a great base for veggie burgers and vegetarian dishes.
*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.
Serving Size: 1/4 Cup Dry (45 g)
Servings per Container: About 9
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrates||19 g||7%|
| Dietary Fiber||4 g||14%|
| Total Sugars||3 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Organic brown lentils.
May contain agricultural debris. Soft before cooking. This product was packaged in a facility that also handles wheat, soy, and tree nuts.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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
Butternut Squash Lentil Salad with Apple Cider Dressing
When you’re craving comfort food, but you’re on a diet, this recipe has got it all. Perfect for fall, this warm salad combines sweet, roasted butternut squash with fresh spinach. Toss in a bowl with savory lentils, dried cranberries and seasonally appropriate pumpkin seeds for an added crunch. Oh! And don’t forget the homemade apple cider dressing—yum!
12 oz. cubed butternut squash
1/4 tsp. smoked paprika
1/4 tsp. salt
1 tsp. olive oil
1/2 cup brown lentils
1 cup water
Handful (2 oz.) baby spinach
3 Tbsp. dried cranberries
2 Tbsp. pumpkin seeds
2 Tbsp. olive oil
1 Tbsp. apple cider vinegar
2 tsp. maple syrup
1 large clove garlic, minced
1/4 tsp. black pepper
Salt, to taste
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In bowl, toss squash with olive oil, paprika and salt. Transfer to baking sheet and bake 15-20 minutes or until tender.
- Meanwhile, bring lentils to boil in 1 cup water. Reduce heat and simmer 30-40 minutes until lentils are tender and cooked.
- In bowl, whisk together dressing ingredients. Set aside.
- In large salad bowl, toss dressing, spinach, roasted squash, lentils, dried cranberries and pumpkin seeds. Serve immediately.
Click here for even more tasty butternut squash recipes!