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Shiloh Farms Organic Brown Lentils -- 15 oz


Shiloh Farms Organic Brown Lentils
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Shiloh Farms Organic Brown Lentils -- 15 oz

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Shiloh Farms Organic Brown Lentils Description

  • Shiloh Farms Real Food Since 1942
  • Wholesome, Healthy Foods
  • USDA Organic
  • Non-GMO
  • Kosher

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!

 

Brown Lentils

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!


Directions

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.

 

Suggested Uses:

• 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.

Free Of
GMOs.

*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 Dry (45 g)
Servings per Container: About 9
Amount Per Serving% Daily Value
Calories115
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrates19 g7%
   Dietary Fiber4 g14%
   Total Sugars3 g
     Includes 0g Added Sugars0%
Protein9 g18%
Vitamin D0 mcg0%
Calcium19 mg1%
Iron2.6 mg14%
Potassium418 mg9%
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 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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Vegan Lentil Loaf With Mushroom Gravy

Looking for a plant-based entrée that’ll wow family and friends? Made with an expert mix of ingredients such as mushrooms, carrots, bell pepper and garlic, this elevated lentil loaf is wildly flavorful, but also easy to make. Drizzled with a savory mushroom gravy, this is a vegan main that’ll please everyone at the table, even the meat-eaters. Follow this expertly created recipe this holiday season for a delicious and perfectly textured loaf that will add to the happy memories. Lentil Loaf with Savory Mushroom Gravy

Vegan Lentil Loaf With Mushroom Gravy

Loaf

  • 1 cup brown lentils (dry or 2.5 cups cooked)
  • 2 Tbsp. ground flaxseed (or chia seeds)
  • 5 Tbsp. water
  • 2 Tbsp. olive oil
  • ½ cup onions (diced)
  • 4 garlic cloves (minced)
  • 1 cup mushrooms (chopped)
  • ½ cup carrots (chopped)
  • ½ cup bell pepper (diced)
  • ¼ cup tomato sauce
  • 1 tsp. fresh thyme
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ½ cup rolled oats
  • ½ cup bread crumbs

Gravy

  • 2 cups chopped mushrooms
  • 1 Tbsp. olive oil
  • ¼ cup onion (chopped)
  • 2 garlic cloves (minced)
  • 1-1/2 Tbsp. reduced sodium tamari
  • 3 Tbsp. nutritional yeast
  • ¼ cup tahini
  • 1 tsp. ground black pepper
  • 1-1/2 cups vegetable broth
  • 2 tsp. cornstarch
  • 1 tsp. fresh thyme

Loaf

  1. Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray and line with parchment paper.
  2. Combine ground flaxseed or ground chia seeds and water in small bowl. Mix well. Let sit 15 minutes.
  3. To medium saucepan over high heat, add 2-1/2 cups water and lentils and bring to boil. Cover saucepan and reduce heat to medium-low. Continue to cook 15-20 minutes until the lentils have softened. (Note: Alternatively, use instant pot. Pressure cook lentils with 2-1/2 cups water 8 minutes. Once cycle is complete, wait 10 minutes before releasing pressure.)
  4. Drain cooked lentils through colander and set aside.
  5. In large skillet over medium heat, heat oil. Add onions and garlic. Sauté 3-4 minutes until onions soften.
  6. Add mushrooms, bell peppers, carrots, tomato sauce, salt and pepper. Cook until veggies have softened, 6-8 minutes.
  7. To food processor, add lentils, veggies, flaxseed/chia mixture, bread crumbs, oats and thyme. Pulse 3-4 times until mixture starts to stick together. (Note: Batter should not be runny. If it is, add breadcrumbs to absorb moisture.)
  8. Transfer batter to loaf pan. Press gently with spatula to flatten top and evenly distribute mixture.
  9. Bake 40 minutes, until toothpick inserted in center comes out clean.
  10. Let cool about 15 minutes before slicing.
  11. Refrigerate up to 5 days or freeze for 1 month.

Gravy

  1. In saucepan over medium heat, heat oil. Add onions, garlic and mushrooms. Cook for 6-8 minutes, until mushrooms have softened.
  2. Stir in tamari and sauté another 1-2 minutes.
  3. Add nutritional yeast, tahini, pepper and vegetable broth. Cook, stirring, until well combined.
  4. In small bowl, combine cornstarch and 2-3 tablespoons of mushroom sauce; mix until well combined.
  5. Pour cornstarch mixture into saucepan and mix well. Cook, stirring occasionally, until mixture thickens.
  6. Serve immediately. Refrigerate up to 5 days.

Grab the ingredients you’ll need to make this vegan main!

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