BLACK KABULI CHICKPEAS (Garbanzo Bean) — You won't find another chickpea like this one. Its seed coat is charcoal black rather than the typical blonde color of garbanzo beans. As its name suggests, it traces its origins back to South Asia. The Black Kabuli makes a great addition to salad, and is a colorful ingredient in soup. Try it as a "refried" in your favorite Mexican recipe.
Soak overnight and cook for about 30 minutes. Or allow one hour to cook at a simmer.

Most folks think of split peas as green. But the YELLOW SPLIT PEA is a sweeter, more versatile substitute. Like lentils, the split pea also is an excellent source of, protein, complex carbohydrates and folates. This pea is an excellent ingredient for vegetarian or meat-based soups as well as main and side dishes. Also works well as ingredient in bakedgoods. Common ingredient in Northern European and in Indian cuisine.
Cooks in about 50 minutes at a simmer.

-This GOLDEN or Omega Flax is a convenient and tasty way to obtain nutrients such as Omega-3's, lignans, and dietary fiber. The nutty flavor and golden color make GOLDEN FLAX a great ingredient in hot cereal, on salads, in yogurt, and in baked goods. Can be used whole, but nutrients are more available if ground in our flax mill. Highly acclaimed for cholesterol and cancer fighting characteristics.

This tiny black lentil is very unusual. Introduced to the natural food industry by Timeless in the early 1990's, this unique lentil has found its way to menus at upper end restaurants and specialty stores across the country. It was named by one of our favorite customers for its "caviar like" appearance once it is cooked. At 24% protein, the BELUGA ranks highest of any lentil we've found. Mild flavor makes the Beluga a good choice for delicately spiced soups and salads. Try BELUGAS as a bed for fish or chicken.

Black Beluga Lentil is a registered trademark of Timeless Seeds, Inc.

Also known as "Spanish Brown", the PARDINA is a small brown lentil with yellow interior. It is rarely found on the shelves in North America, but is the lentil of choice in Spain and the Mediterranean. Don't confuse this lentil with its typical supermarket cousin. The PARDINA has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for lentil salads and for soups that will be reheated . Recommended for pasta-based dishes and any recipe of Mediterranean cuisine.

A large versatile lentil with a greenish brown seed coat. Earthy in flavor, the GREEN LENTIL is a good choice for chili, baked dishes, stews and hearty soups. Makes a nice side dish for beef or buffalo entrees. It is the favorite lentil in many South American countries.

Cooks in about 30-35 minutes at a simmer.

Sometimes called "French Green", this beautiful blue/green mottled lentil originated in the le PUY region of France. Its distinctive appearance is matched by its excellent flavor and smooth texture. Throw in its fine cooking qualities and ability to hold its body, and it is easily understood why the exquisite DU PUY LENTIL is preferred by gourmet chefs in Europe. Highly recommended as an ingredient in broth-based, herb soups and gently flavored hot or cold salads.

Cooks in about 30 minutes at a simmer.

Our CRIMSON LENTIL has had its rusty brown skin removed to reveal the bright red seed. It is thought this variety of lentil originated in Turkey, and historians surmise that it was this lentil for which Esau sold his birthright in Biblical times. The CRIMSON LENTIL cooks in 8 to 10 minutes, and is well suited for Mid Eastern and Asian cuisine. Since it is "skinless" and very quick cooking, it is recommended for recipes that call for purees, and all recipes calling for "Red Lentils". Does not hold its shape if overcooked.

Cooks in about 10 minutes.

This bright yellow lentil is sunshine in a package! With its dull skin removed, the HARVEST GOLD is a quick cooking ingredient that works well in dips, soups, and baked goods. HARVEST GOLD LENTILS become mushy if overcooked, so we don't recommend them for long-simmering stews, casseroles, or clear soups.

Cooks in about 10 minutes.