Chieftain^® Wild Rice Company

LENTILS, IVORY WHITE

Description:

Ivory White Lentil is the tiny, lens shaped seed of a small shrub.  Ivory White Lentils are peeled Black Lentils, commonly known in India as Urid dal.  They are creamy white in color and have less of a mild, earthy flavor than unskinned lentils.  Ivory White Lentils are small, about ½ cm. wide and due to their soft texture, tend to break down during cooking, easily thickening stews and soups.  Since Ivory White Lentils are mild in flavor they do well with more assertive flavorings and are well suited for Eastern and Asian cuisines. Used in vegetarian cooking as a meat substitute, these tiny lentils are low in fat and high in protein and fiber.  Traditionally used in South Indian cooking, Ivory White Lentils and rice are ground into flour and used to make light and spongy steamed dumplings or cakes called Idli.  Another South Indian breakfast item that is made with Ivory White Lentils and rice is Dosa.  Dosa is a fermented batter that is fried and is high in carbohydrates and proteins. Lentils have been eaten for over 8000 years and originated in Southwestern Asia along the Indus River.  There is no need to soak lentils.

Suggested Use:

Quick cooking and versatile, Lentils are an obvious choice for winter soups, salads, curries, pilafs, stuffing and stir-fry.  Mix with breadcrumbs and use to stuff peppers or eggplant.  Blend with couscous and use as a bed for grilled seafood or poultry.  Toss cooked and chilled Lentils and diced roasted vegetables with a little olive oil and season to taste.  Use in soups, stews, baked beans, stir-fry, spreads and dips.