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Bob's Red Mill French Green Lentils, 24-Ounce Packages (Pack of 4)
- Case of four 24-ounce packages (96 total ounces)
- Made from 100% all-natural French green lentils
- An excellent source of protein, fiber, B vitamins, and iron
- Hearty texture and rich, earthy flavor
- Packaged in Milwaukie, Oregon
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About the Brand
Bob's Red Mill is dedicated to the manufacturing of natural foods in the natural way. In their own words: "With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times."
"Our well-dressed (sharpened) sets of millstones turn the highest quality wheat into a finer, better baking bread flour than all the hammer mills, steel roller mills, steel buhr mills, or pulverizers ever built! These slow turning millstones grind the bran, endosperm, and germ (containing its nutritious wheat germ oil) into flour in a cool natural way, creating a more assimilable food."
Bob's Red Mill stone grinds all common and most uncommon grains into flours and meals on its over 100-year-old mills. They mix them into an astounding array of unique cereals, pancake and waffle mixes, machine and hand-made bread mixes, quick bread mixes, gluten-free mixes, and specialty grain products.
Beans, peas and lentils are natural agricultural products. Despite use of modern agricultural equipment, it is not always possible to remove all foreign material. Sort and rinse before cooking.
French Green Lentils
Keeps best refrigerated or frozen. Basic Cooking: 1 Cup Bob's Red Mill Petite French Green Lentils; 2 cups broth (chicken, beef or vegetable); 2 tbsp butter; salt and pepper to taste. Prepare Lentils: Rinse lentils and place with broth in a medium saucepan. Bring to a boil, reduce heat and simmer for 45 minutes until liquid has been absorbed. Remove from heat and stir in the butter. Add salt and pepper to taste. Serve piping hot! Variation: Saute 2 quartered and sliced leeks in 1/4 cup olive oil. Mix into cooked lentils and season with salt and pepper to taste.
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Top Customer Reviews
How fortunate are we that Bob's Red Mill has these tiny green jewels available. Described on the package as 'exquisite', this is not hyperbole. They are beautiful to look at and to eat. The flavor is more sharply defined and 'beanier' than the brown kind, and makes a superb soup. Simply saute some chopped up carrots, onions and garlic in some olive oil, add a cup of these green lentils in three cups of water or stock, a cup of dry wine, and a can of stewed tomatoes with juice, a healthy pinch of Herbes de Provence or Italian Seasoning, a couple of bay leaves and bring to a boil. Reduce the heat and simmer for 45 minutes to an hour. Meat eaters can add some ham cubes, cut up cooked Italian sausages or smoked turkey cubes, but it's wonderful meat free and even better the next day. For an elegant soup, use a stick blender to puree, and add a little cream or lemon, but none of these is necessary. A sprinkling of Parmesan cheese to serve is the perfect touch.
I'm thrilled with these lentils and they've become a staple in my kitchen. They do take a little longer to cook than the package directs, and do not expect them to become mushy. No matter how done they are, they will retain their shape along with a lovely chewiness. Main dish, soup, side dish or salad, you can't go wrong.
Cook up dried lentils til dente. Toss with crumbled gorgonzola (or other favorite cheese) and sauteed onion and chard stems. Roll the filling up inside of wilted chard leaves and place in any old baking dish. Top with a simple bechamel sauce and bake til warm through. It's a great vegetarian dish to share with company but it's soo good you shouldn't wait until you're hosting. Just cook it up for yourself!
I never had the "French" green lentils but after a show by Laura Caulder I had to try them. I understand these are not from the reigon of France that the more costly "Le Puy" green lentils are grown. But honestly, they are around $17.50 for a little over a pound (that includes shipping) so let's try these first.
These are smaller than the dark lentils I am used to. They didn't break down or give off a soupy or starchy texture either. They retain a bite... "to the tooth" texture after proper cooking time. I went ahead and followed the directions, added sauteed onions and garlic, toasted walnuts and chevre. Topped with fresh thyme and a drizzle of walnut oil. Very, very good.
I think a lentil smoked sausage soup is in my future.
When these are gone,(I stored them in my freezer like it says to) I will have already tried the Le Puy lentils. These convinced me to splurge, so I'll go for the best during the holidays. Also, I really want to try prunes in armagnac, so maybe a French food fest is in order, duck confit, wines, Moelleux au Chocolat...Thanks for sharing.
Most Recent Customer Reviews
While I love the flavor of the lentils, I have had two bags of Bob's Red Mill French Green Lentils that have contained pebbles. Read morePublished 24 days ago by Rai Cornell
Many people who say that they don't care for lentils haven't tried these. They're great in soups, salads and main course dishes. Read morePublished 2 months ago by K. Keller
really good lentil. I use them both for cooking and sprouting.Published 5 months ago by M. Husseini
These are my favorite lentils... Really wish that Bob's offered some organic ones though.Published 5 months ago by bruce Cambron