Our Autumn Lentils Blend is comprised of French green, petite crimson, golden, black beluga, Spanish Pardina and ivory white lentils. While the smaller lentils thicken and add body to soups and stews, the larger lentils retain their shape and texture.

  • Simmer in soup or stew
  • Bake with roasted vegetables and andouille sausage
  • Cook with curry spices and serve over rice


Carefully sort and rinse lentils thoroughly. Add 1 cup of lentils to 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, skimming any foam from water. Yields 2 cups cooked.