Green Lantils

Pulses represent consumable seeds originating from the legume family, encompassing varieties such as lentils, chickpeas, and other specialty crops.

Green lentils, with their distinctive greenish-brown hue, offer key characteristics:

Color

Greenish-brown, defining their appearance.

Texture

Maintains a firm texture post-cooking, retaining shape.

Flavor

Exhibits a robust, earthy taste.

Cooking Time

Longer compared to red lentils, suitable for salads and side dishes.

Nutritional Content

Rich in plant-based protein, fiber, and essential nutrients

Versatility

Adaptable for diverse dishes, including salads, soups, stews, and casseroles.

Culinary Uses

Commonly incorporated in various recipes, enhancing meals with heartiness and nutrition.

Various green lentil varieties offer unique characteristics

Laird Lentils

Recognized for uniform size and quality, prized for their firm texture in diverse culinary applications

Spanish Green Lentils

Also known as pardina lentils, featuring a speckled appearance and rich, earthy flavor. They hold their shape well in soups and stews

Small, dark green, and peppery, they maintain shape, ideal for salads and side dishes.

Indian Green Lentils

Larger with a mild flavor, commonly utilized in Indian dals and curries.

North American Green Lentils

Medium-sized with a mild flavor, retaining shape well during cooking, offering versatility for various dishes.