My food co-op has about 5 varieties of lentils, including ones that look exactly like those — tiny, mottled black, but they are labeled
French black lentils.
Not exact matches
Cupcake Clinic Red Velvet Cupcakes Classic Buttery Vanilla Cupcakes
Black and White Cupcakes with Truffle Frosting Oreo Cupcakes Decadent Chocolate Cherry Garcia Cookies Jenna's Strawberry Chocolate Pie from Waitress Jenna's Strawberry Chocolate Pie Valentine's Day Apple Pie or Pie for Someone You Love Pointe Claire Village
Lentil Vegetable Soup Classic
French Onion Soup au Gratin Bistro Pepper Steak (Steak au Poivre) Chili Yankee Style Cowboy Cornbread Lasagna He - Man Nacho Layered Dip
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and
black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (
French green)
lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup
French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground
black pepper, to taste
These do tend to be mushier, so if that's a texture you're trying to avoid, use Puy (aka
French lentils), Beluga, or
Black lentils.
-- 1 bag dried Puy
French lentils (or other
lentil variety of choice)-- 3 carrots, chopped — 3 celery stalks, chopped — 1 large spanish onion, chopped — Pinch of dried thyme — Pinch of smoked paprika — 3 cloves garlic, chopped — Salt & freshly cracked
black pepper — Vegetable broth or water (I used veggie homemade broth)
Alfalfa Anasazi Beans Appaloosa Bean Apricot Seed Azuki Beans (all colors) Atsuage Azufrado Bean Baby Lima Bean Bayo Bean Bean Cheese Bean Curd Bean Paste Bean Stick Beechmast Beluga
Lentil Black Bean
Black Lentil Black Turtle Bean Bolita Bean Bonavist Bean Borlotti Bean Boston Bean Boston Navy Bean Breadnut Seeds Brown
Lentil Brown Speckled Cow Bean Buah Keras Butternut Butterscotch Calypso Bean Calypso Bean Canaria Bean Chestnut Lima Bean Chili Bean Chickpeas (all colors) Chinese
Black Bean Chinese Yuba Christmas Lima Bean Continental
Lentil Crab Eye Bean Cranberry Bean Dermason Bean Dried Chestnut Egyptian Bean Egyptian
Lentil Egyptian White Broad Bean European Soldier Bean Eye Of Goat Bean Eye Of The Goat Bean Fagioli Beans Fazolia Bean Flageolet Bean
French Green
Lentils Fried Bean Curd Fuji Mame German
Lentil Great Northern Bean Green
Lentil Hang Yen Haricot Bean Haricot Blanc Bean Hyacinth Bean Indian Bean Kemiri Kidney Bean Lablab Bean
Lentils (Dal) Lingot Bean Lupini Bean Maicoba Bean Maine Yellow Eye Mape Marron Marrow Bean Matki Mayocoba Bean Medium Tofu Mexican
Black Bean Mexican Red Bean Miso Moath Mung Bean Mung Pea Natto Navy Bean Okara Orca Bean Pea Bean Peanuts Pearl Haricot Pecan Peruvian Bean Pine Kernel Pink Bean Pink
Lentil Pinto Bean Preserved Bean Curd Prince Bean Rattlesnake Bean Red Ball Bean Red Bean Red Eye Bean Red Kidney Bean Red
Lentil Refried Beans Roasted Soybeans Roman Bean Salted
Black Bean Salty
Black Bean Scarlet Runner Bean Shell Bean Sieva Bean Small Red Bean Small White Bean Soybean Curd Soybean Paper Soybean Paste Soynut Butter Soynuts Spanish
Black Bean Spanish Tolosana Bean Speckled Brown Cow Bean Swedish Brown Bean Tempeh Tofu Tolosana Bean Tongues Of Fire Bean Trout Bean Turtle Bean Vallarta Bean Water Caltrop White Bean White Kidney Bean White
Lentils White Pea Bean Yankee Bean Yellow
Lentils Yin Yang Bean
Use
French lentils or canned chickpeas instead of
black lentils.
2 cups
black beluga
lentils (or green
French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
I've found that
French green
lentils and
black beluga
lentils hold their shape nicely - they don't go to mush in the pot.
Above: Fruit Salad with Mint, Tu - No Salad, Curried Potato Salad, Beefless Stew,
Black Bean and Rice Stew, and Curried
French Lentils
Recipes include: Breakfast and Snacks: Green Smoothie, Green Juice, Cherry Ricotta Bake, Brazil Nut Oat Yogurt, Cocoa Buckwheat Granola, Apple and Carrot Breakfast Salad, Chestnut and Buckwheat Crepes with Leeks and Mushrooms, Strawberry Oat Milk Smoothie, Amaranth Pumpkin Porridge, Key Lime Breakfast Parfait; Zucchini, Chocolate and Blueberry Pancakes; Matcha Kiwi Smoothie, Carrot Orange Muffins, Turmeric Ginger Tea, Fig Bars, Kale and Mustard Muffins, Chocolate Hemp Bars with Prune Caramel Savories: Fava Bean, Quinoa and Mint Salad, Miso and Raspberry Forbidden Rice Salad, Strawberry Soba Salad, Large Autumn Salad, Summer Bounty Salad, Roasted Kala Chana Hummus, Chunky Beet Sauerkraut, Cranberry Chutney, Marinated Stuffed Poblano Peppers, Peach and Avocado Summer Rolls Soups:
Black Lentil and Butternut Squash Chili, Avocado Cilantro Soup, Roasted Chestnut Soup, Golden Gazpacho, Pappa al Pomodoro, Lazy Sweet Potato Dumplings in Broth, Creamy
French Bean Soup, Apple Anise Soup Mains: Fingerling Potato and Rosemary Flatbread Pizza, Beet and Buckwheat Gnocchi, Squash Blossom Quiche, Fava Bean Quinoa Cakes, Tarragon Millet and Pear Stuffed Squash, Coconut
Black Rice with Grilled Peaches, Colorful Tacos, Citrus Broccolini with Cardamom Tofu, Cauliflower Pie, Broccoli Rabe Focaccia, Tarragon Pistachio Falafel with Grilled Peach Salsa,
Black Bean Pasta with Cherries and Dandelion, Chickpea Crepes with Mango Salsa, Asparagus and Kohlrabi Tart, Butternut Squash Fritters, Heirloom Tomato, Olive and Basil Tofu Souffle, Chanterelle Mushroom and Rutabaga Tartlets, Zucchini Spaghetti with Nectarines and Pumpkin Seed Pesto, Caramelized Fennel and Fig Pizza, Celeriac Garbanzo Stew with Slow - Roasted Tomatoes, Mediterranean Dolma Tea Time: Mango Lime Tartlets, Roasted Plum Ice Cream, Rum and Raisin Bundt Cakes, Rhubarb and Rosemary Tart, Lemongrass Raspberry Trifle, Berry and Chocolate Crisp, Lemon Bars, Persimmon and Chocolate Loaf, Apple and Blackberry Cobbler, Thumbprint Cookies, Pink Salt Chocolate Mousse Tart, Earl Grey Poached Pears with Hazelnut Panna Cotta, Swirled Acai and White Chocolate Cheesecake, Fall Sorbet Trio, Blood Orange Chocolate Cakes, Apricot and Lavender Tart, Cocoa Nib Cookies, Peach and Raspberry Tartlets, Fig Cupcakes,
Black and White Chocolate Cups Play Time: Avocado and Strawberry Popsicles, Everything Halva, Vegetable Miso Soup, Thunderstorm Cookies, Spinach and Quinoa Blinchiki, Garbanzo Chocolate Pops, Animal Cookies, Whole Grain Crust Mini Pizzas, Sweet Potato and Apple Doughnuts, Chocolate Milkshake, Flower Vegetable Tartlets, Pink Lemon Coconut Bonbons, Apple and Vegetable Chips, Beet and Chocolate Pudding, Quick Spelt Bread with Concord Grape Jelly
Rinsed
lentils can be simmered for 25 minutes, if using small
black beluga
lentils or
French du Puy.
1 1/4 cups
French green
lentils 1/2 cup chopped roasted red peppers 1/2 cup sliced pitted kalamata olives 1/3 cup chopped Italian parsley 1 tablespoon chopped fresh dill 1/3 cup chopped raw almonds, toasted 2 tablespoons red wine vinegar 1/4 cup extra virgin olive oil 1/4 teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands) Freshly ground
black pepper, to taste
to serve, any or all of the following: herb flowers, thinly sliced makrut lime leaves, torn olives, chopped toasted almonds, cooked
black or
French lentils
Crockpot Balsamic Roast Beef Cocktail Meatballs Creamy Crockpot Salsa Chicken Crockpot Balsamic Chicken Breasts Crockpot Cheesy Spinach & Artichoke Dip Crockpot Chicken with Wine & Mushrooms Crockpot Chili Crockpot
French Dip Sandwiches Crockpot
French Onion Soup Crockpot Italian Chicken Crockpot
Lentil Soup Crockpot London Broil Crockpot Pot Roast with Veggies Crockpot Roast with Cranberries & Sweet Potatoes Crockpot Salsa Verde Chicken Enchiladas Crockpot Sausage, Peppers & Onions Crockpot Shredded Beef Tacos Crockpot Sweet Potato Beef Stew Crockpot Thick & Creamy Hot Chocolate Hawaiian Pulled Pork Lemon Garlic Chicken in the Crockpot Mushroom Barley Soup Ropa Vieja Simple Crockpot Vegetable Soup Slow Cooked Puerto Rican Pork (Pernil) Slow Cooker
Black Bean Butternut Squash Chili Slow Cooker Chicken Tikka Masala Slow Cooker Chicken Tortilla Soup Slow Cooker Ham and White Beans Slow Cooker Hawaiian Meatballs Slow Cooker Pulled Pork Sweet Cinnamon Crockpot Applesauce Sweet Spiced Apples Three Bean Vegetarian Chili in the Crockpot Turkey Breast in the Crockpot
Buffalo Shrimp Pizza Grilled Pizza with Chicken, Sundried Tomatoes & Pesto Grilled Pizza with Figs, Prosciutto, Peaches & Arugula Grilled Pizza with Pepperoni, Mushroom & Onion Shrimp, Pancetta & Artichoke Pizza with Pesto Three Cheese Pizza with Meatballs and Pepperoni Salads Avocado, Tomato & Red Onion Salad
Black Bean & Quinoa Salad BLT Salad (Bacon,
Lentils, Tomato) Buttermilk Coleslaw Caprese Pasta Salad Caprese Salad Cauliflower & Green Bean Salad Cauliflower, Walnut & Parsley Salad Chicken Salad with Apples & Walnuts Citrus Fennel Salad Cold Soba Noodles with Spicy Dipping Sauce Cole Slaw with Cumin - Lime Vinaigrette Creamy Cole Slaw Dijon Potato Salad Green Bean and Feta Salad Fresh Corn & Green Bean Salad Greek Salad Grilled Ciabatta Bread Salad Italian Roasted Cauliflower Salad Kitchen Sink Orzo Salad Leftover Steak Salad Lemon & Dill Bean Salad Lemon
Lentil Salad Low Carb Coleslaw Melissa's Macaroni Salad MIL's Potato - Egg Salad Mom's Famous Potato Salad Orzo Salad with Zucchini, Feta & Olives Pesto Pasta Salad with Grilled Chicken Quick Pressure Cooker Potato Salad Quinoa Salad with Veggies Raw Kale Salad with Walnuts, Pecorino & Lemon Shaved Asparagus Salad Spicy
Black Bean, Corn and Chicken Salad Tabouleh Tangy Egg Salad The Best Tuna Salad Toasted Pecan & Green Bean Salad with Dijon Dressing Tri Colore Orzo Tuna Pasta Salad Warm Sweet Potato & Chickpea Salad Watermelon, Feta & Basil Salad Sandwiches Bacon, Onion & Cheese Stuffed Burgers Beef Au Jus Sandwiches Blackened Tilapia Sandwiches with Avocado Spread Buffalo Chicken Sliders Caprese Sliders with Pesto Mayonnaise Cheddar Sliders with Cajun Caramelized Onions Chicken, Asparagus & Goat Cheese Quesadilla Chicken Salad with Apples & Walnuts Copycat Chick - Fil - A Sandwich Crockpot
French Dip Sandwiches Cuban Panini Eggplant, Prosciutto & Cheese «Sandwiches» Fresh Turkey, Brie & Honey Mustard Panini Grilled Fresh Mozzarella, Tomato & Pesto Sandwich Hawaiian Pulled Pork Horseradish Burgers with Havarti Jalapeno Popper Grilled Cheese Sandwich Mini Croques Monsieur Minted Lamb Burgers Philly Cheesesteak Sloppy Joes Prosciutto, Sopressata, Fresh Mozz & Pesto Panini Sausage & Peppers Slow Cooker Pulled Pork Spicy Mexican Burgers Sweet Ham & Swiss Sliders Tangy Egg Salad The Best Tuna Salad The Dirty Jerz (Taylor Ham, Egg & Cheese Sandwich) Tuna and Artichoke Panini Turkey Pesto Panini Turkey Sloppy Joes Zucchini Turkey Burgers Sauces / Condiments 5 Minute Hot Fudge Sauce Avocado Mango Salsa Balsamic Onions BBQ Sauce Basil Mint Pesto with Walnuts Bechamel Sauce Blue Cheese Dressing Bruschetta Buttermilk Ranch Dressing Chimichurri Cilantro Lime Sour Cream Creamy Blue Cheese Sauce (Guilt - free!)
French green
lentils or
black lentils (also called beluga
lentils) are much heartier and retain a slight chew to them but take longer to cook; they also have a slightly peppery flavor.
Cooked
French or beluga
lentils over a dollop of yogurt, plus finely chopped herbs and a crack of
black pepper?
Filed Under: gluten - free, green leafy vegetables, healthy choices, main courses, salads, side dishes, vegan, vegetables, vegetarian, whole grain Tagged With: beets,
Black lentils, butternut squash, forbidden black rice, French green lentils, kale, nutrient dense foods, pomegranate arils, pomegranate seeds, roasted beets, superfoods, whole sorghum, winter s
Black lentils, butternut squash, forbidden
black rice, French green lentils, kale, nutrient dense foods, pomegranate arils, pomegranate seeds, roasted beets, superfoods, whole sorghum, winter s
black rice,
French green
lentils, kale, nutrient dense foods, pomegranate arils, pomegranate seeds, roasted beets, superfoods, whole sorghum, winter squash
Black bean + tempeh tacos with cashew cheese sauce Spicy peanut stew with butternut squash + chickpeas Veggie spaghetti with mushrooms and
lentils from Wholehearted Eats Roasted cauliflower and
lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy
French lentils with mushrooms and kale from The First Mess
Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and oatmeal Dal stuffed sweet potatoes from Green Kitchen Stories Spicy chickpea & sweet potato noodle soup from My New Roots Red curry
lentil stew from With Food + Love Shallot + herb chickpea flatbread from What's Cooking Good Looking
meatballs 1 cup
French green
lentils, dry 3 cups vegetable broth 3 tablespoons flax meal 1/2 cup hot water 1 cup onion, finely diced 4 cloves of garlic, minced 1/2 cup oat flour 3/4 cup rolled oats 1 teaspoon salt 1/4 teaspoon ground
black pepper 1 teaspoon dried thyme 1 teaspoon dried basi 1 teaspoon dried oregano a dash of cayenne pepper
filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup
black or
french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water
340 g fingerling potatoes 50 g little
lentils — I used little
French green ones, but
black lentils would be great too 1 tsp apple cider vinegar 1/4 red cabbage — about 150 g 1 garlic clove 1 tbsp brown mustard 1/4 cup extra-virgin olive oil 1 pinch salt + extra for boiling potatoes and
lentils 1 pinch
black pepper
Avocado -
Lentil sweet potato toast ingredients • 1 medium sweet potato • 1/2 tablespoon coconut oil — soft (if using the oven) • 1/3 cup cooked
black or
French lentils • 1 teaspoon olive oil • 1/2 teaspoon balsamic vinegar, plus more for drizzling • 1 small, ripe avocado • juice of 1/2 small lemon • sea salt — to taste • freshly ground
black pepper — to taste • nutritional yeast for garnish • mixed seeds for garnish
French lentils or
black beluga
lentils are both great choices here because they retain their shape.
Ingredients: Unsalted chicken broth, bacon,
French lentils, unsalted butter, kosher salt,
black pepper, turnips, rutabaga, carrots, yellow onion, fresh thyme, garlic, spinach leaves, balsamic vinegar
French green
lentils or
black lentils (also called beluga
lentils) are much heartier and retain a slight chew to them but take longer to cook; they also have a slightly peppery flavor.
Lentils and Legumes: Split peas, green and brown lentils, french lentils (no need to soak - perfect for vegetarian Bolognese / salads / shepherds pie), red lentils (no need to soak perfect for soups and stews), chickpeas (hummus, snack), Aztuki beans (paste - see recipe perfect for sandwich filling), mung beans (salads), white beans, black beans (mexican, cuban style d
Lentils and Legumes: Split peas, green and brown
lentils, french lentils (no need to soak - perfect for vegetarian Bolognese / salads / shepherds pie), red lentils (no need to soak perfect for soups and stews), chickpeas (hummus, snack), Aztuki beans (paste - see recipe perfect for sandwich filling), mung beans (salads), white beans, black beans (mexican, cuban style d
lentils,
french lentils (no need to soak - perfect for vegetarian Bolognese / salads / shepherds pie), red lentils (no need to soak perfect for soups and stews), chickpeas (hummus, snack), Aztuki beans (paste - see recipe perfect for sandwich filling), mung beans (salads), white beans, black beans (mexican, cuban style d
lentils (no need to soak - perfect for vegetarian Bolognese / salads / shepherds pie), red
lentils (no need to soak perfect for soups and stews), chickpeas (hummus, snack), Aztuki beans (paste - see recipe perfect for sandwich filling), mung beans (salads), white beans, black beans (mexican, cuban style d
lentils (no need to soak perfect for soups and stews), chickpeas (hummus, snack), Aztuki beans (paste - see recipe perfect for sandwich filling), mung beans (salads), white beans,
black beans (mexican, cuban style dishes).
Brown Flaxseed Milled Brown Flaxseed Gold Flaxseed Hulled Hempseed - LTL only Large Green
Lentils French Green
Lentils Black (Beluga)
Lentils Whole Red
Lentils Split Red
Lentils Split Green Peas Split Yellow Peas
Black Beans Pinto Beans Fava Beans Hull-less Barley Einkorn Spelt Quick Rolled Oats Regular Rolled Oats Steel Cut Oats Whole Oats Hard Red Spring Wheat Soft White Spring Wheat Durum Wheat Rye
I'm personally a fan of the green /
french / puy and
black beluga
lentils.
Amy's Kitchen www.amyskitchen.com 707-578-7188 Canned Soups Curried
Lentil Soup Organic
Lentil Soup Organic Split Pea Soup Organic Chunky Vegetable Soup Organic Fire Roasted Southwestern Vegetable Soup Organic
Lentil Vegetable Soup
Black Bean Vegetable Soup Organic Tuscan Bean & Rice Soup Thai Coconut Soup Hearty Spanish Rice & Red Bean Soup Indian Golden
Lentil Soup Organic Hearty Rustic Italian Vegetable Soup Organic
French Country Vegetable Soup
millet toast / /
lentil salad / / pistachios and almonds banana and peanut butter triangles / / walnuts and almonds / / mahi mahi salad
black - eyed pea salad / / millet toast / / pumpkin seeds and pistachios mahi mahi salad / / pistachios / / sprouted rye bread tuna salad / / corn tortillas with humus and cucumber / / walnuts and almonds tempeh with vegan caesar dip / / frozen cashew milk with Nuzest protein powder, pumpkin pie spice, and whey crunchies veggie quinoa / / Gem wraps with cream cheese and spinach protein ice cream / / Raw Food Central snack mix snickerdoodle Buff Bake almond butter / / apple slices cinnamon raisin millet bagel / / thai peanut salmon kelp noodles / / roasted broccoli thai basil chicken stir - fry with coconut rice sardine salad / / crackers / / roasted broccoli and brussels sprouts / / Raw Food Central flax crackers homemade
french fries / / roasted veggies / / pear with cheese / / toasted protein bun mahi mahi over sautéed veggies / / homemade tortillas / / purple sweet potato / / roasted veggies mom's chicken noodle soup / / B Free brown roll
Vegan Breakfast: — Low - Fat Winter Fruit Granola — Steel - Cut Oats with Apples and Pecans Desserts: — Blood Orange Sorbet — Clementine Granita — Peach Sorbet — Strawberry Sorbet Main Courses: —
Black Bean Burrito with Cilantro - Lime Rice — Chickpeas with Escarole and Caramelized Onions — Vegetable Skewers with Pesto Vinaigrette — Hummus Vegetable Sandwich —
Lentil Shepherd's Pie — Pueblo Corn Pie — Ratatouille, Easy Roasted Salad: — Arugula Salad with Strawberries and Pecans — Asian Noodle Salad — Candied Walnut, Pear and Leafy Green Salad — Couscous with Peaches, Watercress and Pistachios —
Lentil Salad — Mediterranean Orzo Salad with Citrus Dressing — Orange Pecan Salad — Quinoa, Corn and Avocado Salad — Red Beans and Rice Salad — Sesame Noodles with Baby Greens and Peanut - Ginger Dressing — Taco Salad, Big Fat Vegan Sides: — Asian Slaw with Roasted Peanuts — Cauliflower Mashed Potatoes — Cranberry Sauce —
French String Beans with Roasted Red Onion and Peppers — Roasted Garlic, Poblano and Red Pepper Guacamole — Roasted Rosemary Potatoes — Rosemary Roasted Sweet Potatoes Soups: — Coconut - Sweet Potato Bisque — Creamless Creamy Tomato - Basil Soup — Gazpacho — Tomato and Red Pepper Soup — Vegetarian Chili
2 cups chopped and packed kale (about 6 - 7 stems - worth) 1/2 cup dry
French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground
black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.
Linda Tegg, «Terrain (Prairie Grass)» (2015), Whole Foods Bulk Bin Seeds (Small Red Chilli Beans, Extra Large Fava Beans,
Black Beans (Turtle Beans), Pinto Beans, Mung Beans, Flageolet Beans, Pigeon Beans,
Black Garbanzo Beans, Wild Rice, Soy Beans, Baby Lima Beans, Fava Beans, Chickpeas (Garbanzo Beans), Dark Red Kidney Beans, Navy Beans, Steuben Yellow Eye Beans, Scarlett Runner Beans, Cannellini Beans (White Kidney Beans), Adzuki Beans, Great Northern Beans, 32 Bean & 8 - Vegetable Soup / Chili, Countrywild Brown Rice Blend, Olde World Pilaf, Lundberg's Wild Blend, Mayacoba Beans (Canary Beans), Jacob's Cattle Trout Beans, Christmas Lima Beans, Tiger Eye Beans, European Soldier Beans, Petite Golden
Lentils,
French Green
Lentils, Brown
Lentils, Petite Crimson
Lentils,
Black Lentils, Ivory White
Lentils, Red
Lentils, Large Green
Lentils, Giant Peruvian Lima Beans,
Black - eyed Peas, Raw Pumpkin Seeds (Pepitas), Yellow Popcorn, Heirloom Popcorn Kernels,
Black Barley, Kamut Berries, Buckwheat Groats, Kasha, Freekeh, Barley (Pearled), Hard Red Winter Wheat Berries, Wheat Berries (Soft White Pastry), Spelt Berries, Rye Berries), dry wall, lights, growing media, plastic, dimensions variable.