Features:

  • Brought to you by Whole Foods Market. Our standards are what set us apart, and our quality is what keeps us stocking pantries, fridges and freezers with the best natural and organic 365 Everyday Value products every day.
  • Our Organic Red Lentils are a bit sweeter and nuttier than other lentils, they are a good source of fiber, fat free and can be a key source of protein for vegetarian and vegan diets.
  • Red lentils are perfect for Indian dals and curries, but can also thicken soups or boost up a salad!
  • Excellent source of Fiber and Iron. Good source of Potassium. Low Fat. Sodium Free.
  • Certified Organic, Certified Kosher, Certified Vegan.
Obtain a good recipe for red lentil soup and you will be ...

There is no soup more delicious than red lentil soup. And you do not need to soak the lentils in water before you cook them. A bag of this can last for 5-6 meals. Obtain a good recipe for red lentil soup and you will be eating this more often.

ADDED UNIIQUE VARIETY!

I am a vegetarian. These lentils have added a unique variety to my diet that I wouldn’t find in a regular grocery store!

delicious and high fiber

Taste much better than brown lentils. I especially like to make lentils and tomatoes with them.

yum

Great lentils, good thickener and flavor.

very good flavor

First time I have tried these and very pleased with the quality and flavor. Will purchase these again

Excellent taste and texture.

I’m not a big lentil fan but these are excellent. Nice to have on hand to add just a bit to any dish.

Love red lentils, vs. gray-green

Red lentils cook so quickly. Quite handy. This brand is normal. No issues. Recommended.

Still highest quality -- and a great soup recipe to boot

It appears that Amazon's ownership has not weakened the 365 brand -- these lentils were as good as any I have purchased under the 365 label over the past ten years. I hope they continue to buy high quality lentils -- they do, I'll be a faithful buyer. Green lentils are great for a live alone codger like myself. They don't need to soak, so delicious lentil soup can be ready in a few minutes. My recipe changes as my refrigerator fills and empties with ingredients, but here is my favorite in all its full blown glory The Cookie and Kate website tells great stories of the development of Kate's recipes, and I really like both the story and the recipe: This soup recipe has been a long time coming! Over the years, I’ve made some lackluster lentil soups that never saw the light of day on this website. No vegetarian food blog would be complete without a proper lentil soup, though, so I’ve been perfecting one of my own lately. Here it is. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had. [RCR note: me too -- and. it's worth reading the comments for more praise and for variations] How to Make the Best Lentil Soup Five reasons to love this recipe: -The recipe calls for seasonal vegetables and affordable pantry ingredients, but it tastes gourmet. -This lentil soup has an amazing hearty texture that’s lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. It’s like magic. -This well-balanced soup counts as a meal if you eat a generous portion of it. -Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day. -This soup freezes and defrosts well. INGREDIENTS ¼ cup extra virgin olive oil 1 medium yellow or white onion, chopped 2 carrots, peeled and chopped 4 garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon curry powder ½ teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, drained 1 cup brown or green lentils, picked over and rinsed 4 cups vegetable broth 2 cups water 1 teaspoon salt, more to taste Pinch red pepper flakes Freshly ground black pepper 1 cup chopped fresh collard greens or kale, tough ribs removed Juice of ½ to 1 medium lemon, to taste INSTRUCTIONS Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.) Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). NOTES Soup recipe roughly based on America’s Test Kitchen’s lentil soup in The Complete Vegetarian Cookbook, with reference to The First Mess’ favorite lentil soup. [Further note -- many variations are possible -- and all I've tried are delicious. Comments from readers of the blog have many additional ideas.] Robert C. Ross October 2018

If you love lentils

365 Organic red lentils are the best if you love lentils for flavor ,texture and value ,Light delicate flavor they cook up great.

Great taste, great value

I'm a fan of lentils - especially red lentils. They're so versatile, and I find they tend to cook up faster than other other varieties, which is great when I need dinner in a hurry. These lentils check all those boxes, with the addition of being both economic (my budget appreciates this) and organic (my body appreciates this). And while it could be easy to brush off the organic piece as unimportant, in my opinion it's becoming more important than ever to eat "clean" food. Given the choice (and given their economy) I choose 365 organic red lentils.

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