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Lentils, Laird 600g, Flourist

$10.99

600g
Canadian

8 left

Premium, 100% traceable, Canadian-grown Laird Lentils.

Our Laird lentils come from Bob Wallace at Aldor Farms in southwestern Saskatchewan.

Lairds are the stars of the lentil family. First cultivated at the University of Saskatchewan in the late 1970s, the laird lentil kickstarted the Canadian pulse industry we have today. It’s an evolution of a crop first grown more than 20,000 years ago, and now it’s the gold standard of lentils, big and green and packed with essential nutrition.

To cook, rinse 1 part lentils and cover with 3 parts water and bring to a boil. Simmer for 45-60 minutes or until soft. Pre-soaking the lentils in water for 4-6 hours will decrease the cooking time.

Laird Lentils are perfect for salads and soups. 

To keep our products at their best, store in a sealed container in a cool, dark place.

Get our comprehensive Laird Lentil Cooking Guide, including how to get the best results in an Instant Pot, here.

Browse our favourite Laird Lentil recipes here.

The only only source for 100% traceable grains, beans, and freshly milled flours. Stone-milled to order, and delivered to your door.

noun. FLOURIST

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.

EXCLUSIVELY CANADIAN

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. 

PREMIUM QUALITY

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.

100% TRANSPARENCY

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.

 

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A soothing new soup recipe is something we all crave this time of year. Like most of our recipes, this one is simple to prepare and delicious. We pre-cooked our Flourist Laird Lentils here to make for a creamier end result. 


Lemony Spiced Lentil Soup
Serves 3-4
1 cup dry Flourist Laird Lentils
4 cups water
3 tbsp olive oil, or cooking oil of choice
1 1/2 cups yellow onion, chopped 
1 1/2 cups carrots, peeled and chopped 
1/2 cup celery (2 stalks), chopped
2.5 tsp salt 
1 large yellow potato (or 2 medium), peeled and diced
1 tbsp ground coriander 
1 tsp ground cumin
1 cup coconut milk 
4 cups vegetable broth
2-3 tbsp tomato paste  
2-3 tbsp fresh parsley 
3 tbsp lemon juice 

Combine the Laird Lentils and 4 cups water in a saucepan with the lid on. Bring to a boil and once boiling, simmer on medium heat, covered, for 20-25 minutes until cooked but not mushy. The water should fully absorb during this time, but when done, drain the lentils in a fine mesh colander to catch excess water and set aside until ready to use. 

In a medium soup pot, heat the olive oil on medium-high and add the onion, carrot, celery, and salt. Cook for 8-10 minutes, stirring, until the onions are glistening but not too browned. Add the potato and cook for 4-5 minutes, stirring to avoid the vegetables sticking to the pot. Add the coriander and cumin and cook for 2-3 minutes further, stirring constantly to avoid burning the spices. Cook until fragrant. 

Add the coconut milk, vegetable broth, cooked lentils, and tomato paste and stir well. Add a generous amount of ground black pepper to taste. Bring to a boil and simmer the soup for 30-35 minutes or so until the vegetables are quite tender, stirring here and there. Stir in the lemon juice and fresh parsley and taste to adjust salt and pepper. Serve hot. 

This soup gets better over time so make a double batch and enjoy it re-heated through the week. Serve topped with more fresh parsley and chopped green onions.

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