Peter of PBSeeds has mastered the art of growing lentils and chickpeas on his Wimmera farms over many decades. The seeds are planted into deep fertile self-mulching soils under a wide blue sky with only natural rainfall to help them grow. Our long days of warm sunshine slowly mature these delicate seeds which Peter harvests and cleans with great care. These fine quality grains come fresh from the farm each year which guarantees you single origin harvest. Please enjoy the palette of the colours and flavours of our pulses.
Mt Byron black lentils These unique lentils have a stunning black coat which becomes a lovely deep olive green when cooked. Quick to cook, these lentils are ready in just 8-10 minutes and hold their shape well. They are perfect to use in summer salads or serve as a warm bed for poultry or other meats. The lentils get their name from Mt Byron in the Black range of the Wimmera, where the plants take 7 months to grow and mature. They are a rare treat as this is the only location in Australia where they are grown.
French green lentils The speckled greens on the coat of these seeds reminds me of the dappled light Monet used in many of his paintings. They look similar to the “lentil du Puy” but are instead grown from one source on Peter’s farms deep fertile self-mulching soil. I love the look of these lentils in my salads which I like to contrast with a splash of red capsicum or bright orange carrot. Our French green lentils hold their shape very well, cook quickly (5-10 minutes) and have a lovely nutty flavour.
Spanish brown lentils are a milder flavoured lentil with a lighter texture. When cooked their pale green olive colour complements many Mediterranean style soups and stews. Small in size these lentils also cook quickly (10 minutes) and hold their shape. Also known as a “Pardina” type of lentil their Spanish origins mean they are hard to beat in a lentil and chorizo soup. Under limited production these lentils are also scarce.
Persian red lentils have a deeper flavour and stronger texture which works well with Middle eastern spiced food. Our Persian reds take just 10 minutes to cook, hold their shape and will add a splash of terracotta to your plate.
Red lentils are a traditional style of lentil made famous by its appearance in spicy Indian dahls. These are the “fast food” of all lentils taking only minutes to cook according to your taste. To retain their lovely deep red colour only cook for a few minutes and they will also have a nutty texture. If you like them a little softer they will cook in boiling water still in just 5 minutes. If you are after a delicious dahl or lentil mash the lentils will be ready after boiling for 10 minutes and become pale yellow in colour.
Green lentils are traditionally used in European and Mediterranean cuisine. They have a milder flavour which add substance and absorb the flavours in hearty soups and casseroles.
Chickpeas Our freshly harvested chickpeas are delicious in soups, salads or an aromatic tagine. They also create great hommus you can either make yourself or you will enjoy in many of the commercially prepared hommus dips sold in your local supermarket.