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Grown without any irrigation on the plains of Eastern Montana by a dedicated group of organic farmers, these green lentils are identical to the imported French lentil in all but origin.
Also known as Spanish Brown, the Pardina Lentil is a small brown lentil with a yellow interior. It is rarely found on the shelves in North America, but is the lentil of choice in Spain and the Mediterranean.The Pardina lentil has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for lentil salads and for soups that will be reheated. Recommended for pasta-based dishes and any recipe of Mediterranean cuisine. Pardina Lentils cook in about 30 minutes at a simmer.
The Crimson Lentil has had its rusty brown skin removed to reveal the bright red seed underneath. It is thought this lentil originated in Turkey, and historians surmise that it was this lentil for which Esau sold his birthright in Biblical times.
This tiny black lentil is very unusual. Introduced to the natural food industry by Timeless in the early 1990s, Black Beluga Lentil has found its way to menus at upper end restaurants and specialty stores across the country. It was named by one of our favorite customers for its caviar-like appearance once it is cooked.At 24% protein, the Black Beluga ranks highest of any lentil we've found. Mild flavor makes the black lentil a good choice for delicately spiced soups and salads. Try them as a bed for fish or chicken. Black Beluga Lentils cook in about 20 minutes at a simmer.