This delivery truck is empty!ADD SOME PRODUCTS
We Don't Deliver to Your Area Yet..
If you are close: send us an email and we can see if we can get orders to you with a small delivery fee.
If you are really far away: get involved in your community and see if you can rally up enough folks to join in. We need about 15-20 people to start service to a new area.
We Deliver to Your Area!
added to delivery
Lentils, French 600g, Flourist
Premium, 100% traceable, Canadian-grown French Lentils.
Our French Lentils are organically grown by Dwayne Woolhouse at Crestview Organic Farms near Assiniboia, SK, and by Will Robbins in Laura, Saskatchewan.
First cultivated in the Haute-Loire region of south-central France, French lentils are known for their peppery flavour, slate-blue and green colour and firm texture. They hold their shape well, making them the go-to lentils for soups and salads. Like all legumes, French lentils are packed with nutrition and are an excellent meat alternative.
Cook using 1 part lentils to 3 parts water. Bring to a boil and cook until soft, about 25-30 minutes. Drain.
Our French Lentils are perfect for salads and soups. Browse our favourite French Lentil recipes here.
To keep our products at their best, store in a sealed container in a cool, dark place.
Get our comprehensive French Lentil Cooking Guide here.
The only only source for 100% traceable grains, beans, and freshly milled flours. Stone-milled to order, and delivered to your door.
An expert in or student of the study of milled grains.
A retailer or grower of milled grains and dry goods.
A person who concentrates primarily on the experimentation of baking with fresh flour.
A person with an affinity for the discovery of heritage grains and the craft of baking.
The only source for 100% traceable grains, beans, and freshly milled flours. Stone-milled to order, and delivered to your door.
Canada is a world leader in grain and bean farming, consistently producing the safest and highest quality crops. But the vast majority of these goods aren’t available to North Americans — most are sold on international markets. Flourist is committed to working exclusively with Canadian family farms to make these amazing products available across North America and to help ensure farming remains a family business in Canada.
Flourist sources only premium quality grains and beans directly from the farmers who grow them. We bypass the traditional commodity market supply chain, ensuring our products are fresh.
In a category dominated by opaque supply chains and mysterious origins, Flourist connects people with the sources of their food. Every product can be connected to the farmer who grew it.
This recipe is a spin on this recipe from our archives, but with a touch of white pepper and more vegetables and tomato. We love it tucked into our new sourdough Potato Buns with our Miso Mustard. If you are looking for a great brioche bun recipe to make at home, try this Sesame Brioche Burger Bun.
Seasoned French Lentils
1 1/2 cups dry Flourist French Lentils
3 cups veggie or mushroom broth (or water will work too)
1 tsp salt
2 bay leaves
1/2 tsp ground white pepper
1/2 tsp ground cumin
1/4 tbsp extra virgin olive oil
3 shallots, minced
1/2 tsp salt
2 large carrot, cut into 1/4-inch dice
4 celery rib, cut into 1/4-inch dice
1/2 cup tomato Passata
1/2 cup dry white wine
Fresh lemon juice for serving
Fresh herbs like parsley, basil, or cilantro for serving
Crumbled goat cheese or feta for serving
Put the Flourist French Lentils in a saucepan with 3 cups of broth or water, 1 teaspoon salt, and the bay leaves. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold a little texture, about 25 minutes.
Meanwhile, heat the 1/4 cup olive oil in a large skillet. Add the shallots and cook for 4-5 minutes, until they are browned. Add the carrots and celery, season with 1/2 tsp of salt, white pepper, and cumin, and cook over medium-high heat, stirring frequently, until the vegetables are nicely browned about 10 minutes. Add the tomato passata and the wine. Bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes. Stir in cooked lentils along with their broth, if there is any. Simmer until the sauce is mostly reduced, then stir in the optional butter.
Serve with fresh lemon juice, freshly chopped fresh herbs, and a crumbled cheese of choice. Don't forget a generous drizzle of olive oil and a side of greens. These lentils also work incredibly well tucked into one of our sourdough Potato Buns with a little of our Miso Mustard.