We found this Hearty Black Bean and Lentil Soup recipe at the website of the Cookin' Canuck (www.cookincanuck.com). We recommend using Timeless Pardina Lentils because they remain firm when cooked. You could substitute Timeless French Green or Green Lentils in this recipe.
This hearty lentil soup gets its robust flavor from the tiny, green French lentils., which are are high in soluble fiber and less starchy than common brown or green lentils.
Refrigerate the soup for up to 2 days. Let return to room temperature and reheat gently, adding more water to adjust the consistency if necessary.
Celebrate National Split Pea Soup Week - the second week in November - with this creamy, chunky soup that is especially tasty in the fall when the acorn squash is first ripe.
(Recipe adapted from PEA & LENTIL COOKBOOK: From Everyday to Gourmet, available on our catalog page.)
Sweet and rich, this is always a favorite dessert at our grower potlucks. This recipe and many others can be found in THE PEA AND LENTIL COOKBOOK: FROM EVERYDAY TO GOURMET. (Available on our product catalog.)
Fruit, nuts, and packed with nutrition, this cake is terrific with ice cream. This recipe and many others can be found in THE PEA & LENTIL COOKBOOK: FROM EVERYDAY TO GOURMET. Available on our catalog page.