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Lentils-81 oz can
Lentils

Lentils-81 oz can

Item Id: AF-5-02012
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Description

Augason Farms Lentils a hassle-free compliment to any meal with a distinctive, earthy flavor all their own. They are one of the oldest and most versatile players in your pantry. They also absorb flavor from foods and seasonings, making them useful in a wide variety of dishes. With a protein content comparable to steak and more fiber, they are a nutritional powerhouse. Naturally, they are useful in everyday meal preparation as well as in your emergency food storage.

  • 30 year shelf life*
  • 48 servings per can
  • 5 lb 1 oz, institutional size (#10) can
  • For emergency food storage or everyday use
  • Non-GMO

* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).

Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes


Crock-Pot Lentil Soup
2 cups Augason Farms Lentils
10 cups water
1 1/2 tablespoons Augason Farms Bacon Flavored Bits Vegetarian Meat Substitute
1/2 cup Augason Farms Dehydrated Chopped Onions
1/2 cup Augason Farms Dehydrated Cross Cut Celery
1/4 cup Augason Farms Dehydrated Diced Carrots
3 tablespoons snipped parsley
1 clove garlic - crushed
1 tablespoon Augason Farms Iodized Salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf oregano
1 – 14.5 ounce can tomatoes
2 tablespoons wine vinegar

Rinse lentils; place in cooker. Add water and remaining ingredients except tomatoes and vinegar. Cook on LOW for 8 to 10 hours. Add tomatoes and vinegar. Turn to HIGH and cook 15 minutes longer, until hot. (Add more or less water for desired thickness.)


Lentil Butter
1 cup Augason Farms Lentils
1/2 teaspoon Augason Farms Iodized Salt
2 1/4 cups water
1 tablespoon olive oil
6 green onions - sliced
2 garlic cloves - minced
1/2 tablespoons parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 cup water, as needed

Combine water, lentils, and salt in a pot. Cook until lentils are soft. Drain, reserve stock. Heat oil in a skillet and sauté onions and garlic until onions are translucent. Add parsley and spices and cook another minute. Set aside. Combine lentils, cooking water and onion mixture in a food processor, adding more water a tablespoon at a time as needed until the mixture reaches a spreadable consistency. Refrigerate several hours before serving. Serve spread on whole grain crackers or as a vegetable dip.

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