Hunza Organic French Lentils (2 lbs)

these lentils are so delicious. try sprouting them first. by soaking them in water overnight, rinsing them, and after you rinse them, put them in a large strainer, rinse them twice a day and let them drain, and when they get the smallest white tail, they're ready to eat which makes them more digestible and higher protein . refrigerate in an airtight baggie, or they will keep growing and growing

Excited to try French lentils. I enjoy their firmness and flavor. Can be used as a healthy breakfast with BBQ sauce and cheese! Just make a large batch and reheat in microwave as desired.

These are excellent French lentils. If you need French lentils for any recipe, these are an excellent choice (and we should know: we are a family of vegans and eat mountains of lentils, not to mention the occasional hill of beans).These lentils arrived in a thick plastic bag, free of debris, and perfectly clean. I opened them to find lentils in a lovely mottled blue-green verdigris and otherwise uniform in shape and size (I immediately began chopping aromatics, cooked for thirty minutes and voilà, lunch).These French lentils held their shape, delivered a lovely texture and were delicious with a glass of Rodney Strong Chard (is that pairing wrong? Then, I don't want to be right).Five stars for Hunza Organic French Lentils.

Great, healthy addtion to my diet.

French Lentil SoupKimberly KillebrewTravel the French countryside through this traditional lentil soup! Rich in flavor and satisfying to the soul, it's pure comfort in a bowl.4.97 from 88 votesPREP TIME15minutes minsCOOK TIME45minutes minsTOTAL TIME1hour hrCOURSEMain Course, SoupCUISINEFrenchSERVINGS6 servingsCALORIES254 kcalINGREDIENTS4 ounces bacon , diced1 medium yellow onion , chopped2 cloves garlic , minced2 medium carrots , diced1/2 medium celeriac , aka celery root, diced1 large leek , chopped, thoroughly rinsed and drained6 cups quality chicken broth1 cup French Le Puy lentils , aka French lentils, rinsed and drained1 tablespoon red wine vinegar2 teaspoons chopped fresh thyme , or 3/4 teaspoon dried2 bay leaves1 teaspoon salt1/4 teaspoon freshly ground black pepper1/4 cup chopped fresh parsleyINSTRUCTIONSIn a stock pot cook the bacon over medium-high heat until done. Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute. Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften. Add the lentils and cook for another minute or two. Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes. Stir in the parsley and add salt and pepper to taste.

Love these French lentils and they are more reasonably priced than a lot of other options.

My first bag of these French lentils some months ago was perfect and I readily ordered more. But my second bag contains a significant amount of some other pulse - it looks like split yellow peas, perhaps. This likely happened when they switched from bagging one item to another, and it's likely all edible, but it shows sloppy quality control and won't be suitable for all my recipes. They could do better.

They cook to doneness in 45–60 minutes. We eat low-carb, but we do eat these a 3-5 times a week. Bread and bread like products are banned in our house :) These lentils and aduki beans are our bread substitute. They fill the carbs hole for us.No wheat for us! Yay for French lentils!