Certified Glyphosate Residue Free Small Brown Dry Lentils | 18 LBS | Family Farmed in Washington State | 100% Desiccant Free | Non-GMO | 100% Non-Irradiated | Kosher | Field Traced

This company produces the best products I've experienced.The green peas are the best peas I've ever had.The chic peas are fantastic, they get huge and will sprout if soaked overnight.I'm not the biggest lentil fan, I eat them because I"m veg and want the protein and fiber.I get all three legumes from them and the chic peas are my favs by far.I make 'garbanzo greens'! I make pesto sauce, less the cheese (or sprinkle nutritional yeast) and use a serving size amount of greens in olive oil, basil, and a little garlic as desired, with a cup size serving of chic peas instead of pasta. EXCELLENT!!!

Fantastic product. Was a bit afraid of the quantity for a single person, but I've incorporated these lentils into my routine and recipes and enjoy them very much! Great quality. I will absolutely purchase again.

The best brand f grains and lentils anywhere on the planet

12/27/2013 Update: It occurred to me, as I was reviewing my reviews, that I never really reviewed the Palouse Lentils themselves. Shame on me! And so here it is:The GMO Free Pardina Lentils are small, very tight/firm lentils that are extremely clean. They have a pleasant earthiness that makes them a perfect fit for a wide variety of dishes. I am not sure that I've ever seen a broken lentil in a batch and I've gone through almost 10 lbs of these babies since I discovered them last year. Yes, I go through a lot of lentils.Palouse Brands are part of the Non GMO Project. For more information about the Non CMO Project check out nongmoproject.org.I recommend using a colander with smaller than normal (what is normal, anyway) holes as these Pardina lentils are small. I actually recommend using a Japanese Rice Washing Bowl with Side and Bottom Drainers, which can also be used for rinsing quinoa.Original review:I love lentils. I find them to be one of the best, generic protein sources around. Depending on the freshness of the lentils, they are easy to cook; hold their shape; take to various recipes like a champ.One of the things that I love about lentils is how easy they cook up in my slow cooker.One of my favorite "recipes" is a Spicy Lentils with Mock Chorizo (or vegan Chipotle Sausage). It consists essentially of caramelized onions, lentils, chipotle in adobo sauce (1 only!), a can or two of diced tomatoes, shredded/chopped carrots, and a couple links of a mock Chipotle sausages or Mock Chorizo (Soy-Rizo). The Chipotle sausage is made with wheat gluten. Salt*, pepper, cumin, chipotle power and a piece of Kombu round out the ingredient list. I tend to cook them in my slow cooker for about 2 1/2 hours on high or 3 to 3 1/2 hours on low.Pardina Lentils from Palouse are ideal for this recipe: I have never seen more pretty, uniform lentils in all my years of cooking. They are beautifully clean--I've never found a rock or other piece of oddness mixed in with the lentils.* Never add salt to beans/legumes while they are cooking as this will toughen the skin of the beans. The Kombu, while an optional ingredient in any bean/legume recipe, is known as having a tenderizing effect as well as thickening any sauces.My only regret about Palouse's product line is that there are no black beans. Obtaining beautiful black beans is a challenge and, like what I've tasted of Palouse's beans/legumes, they would be guaranteed to be perfect.

Very good lentils! Very clean.

Nice lentils

I'm accustomed to the ordinary lentils that you find at most grocery stores. They are good but these are wonderful! I'm no expert but these were surprisingly tiny lentils; actually cute. Most importantly they cook fast and are delicious. They have a hearty earthy flavor just like most lentils but more so. I have always made all kinds of soup with lentils. The timing of getting your other ingredients cooked, broccoli, mushrooms, eggplant etc. and the lentils cooked soft is key. You want to saute any vegetables then add rinsed (and soaked if you want to initiate some sprouting for health) lentils and water (or tomato sauce and water).So, I tested the little lentils for sprout-ability. I just took 5 lentils that had fallen on the counter by accident and put them into a shot glass (on top of a bit of damp paper towel which I kept lightly damp throughout the experiment). I kept the glass in the medium light of my kitchen window. The first few days I thought that they might be duds but then some little white sprouts emerged sort of worm like. All five lentils sprouted with great vigor lol. In a few more days they were pretty green shoots. Anyhow, the claim that they will sprout is TRUE. I also found the very plot of land that my Pardina lentils were grown on by scanning with my eldest son's smart phone. That was pretty cool! The Palouse is land made rich by pre historic floods which deposited soil from hundreds of miles away there. I believe that that sort of deposit is called alluvial.My family and I are very impressed by these tasty little lentils and, although they are somewhat more expensive than the lentils at WINCO, they are cheap for the food value you get; the assurance that your lentils are viable not irradiated and that they are grown in rich soils with care! Plus, for me in Vancouver, WA., they are pretty local.

I purchase these for sprouting. I have discovered that sprouted lentils are a great treat to eat. They are much more yummy than the cooked ones. They take only 4 days to sprout. These seeds were nice and viable and sprouted right on schedule. They came in this neat bag and were well worth the cost of purchase. I also liked the fact that they were grown in the US in Washington State and that they are organic and not irradiated or treated in any way. They were quite clean and did not need constant rinsing. Just for fun for the next reader I will post how I sprout them. I soak them for 8 hours 1/2 cup of lentils to a quart of water. Then I drain them and rinse them a couple of times in a quart jar with tiny plastic screening rubber banded over the opening. I leave the jar on its side and continue to rinse them every time I pass the sink by -- about 2 times a day. On day 2 you will notice the sprouts appearing on them. By day 4 they are good and ready to eat. Sprinkle on salads, top soups, or eat by the handful as a snack. I keep them in the fridge in a ziploc bag with a bounty towel folded in the bottom.