This is a seaonal colored blend of some of the best lentils, red, yellow, black, brown, and white lentils.
Our best lentils: French Green, Petite Crimson, Golden, Black Beluga, Spanish Pardina and Ivory White lentils.
Simmer 1 cup of lentils with 4 cups of salted water for 18-20 minutes or until tender and cooked through. Skim any foam off the water that accumulates while cooking. Drain. 1 cup dry yields 2 cups cooked.
Try with your favorite soup or stew or baked with roasted veggies and andouille sausage. Store in a cool, dry place.