Lentils

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Lentils

Our Lentils (Pulses Crops)

Lentils are rich in fiber, minerals, proteins and vitamins and Canada is one of the leading producers and exporters of green lentil. The fiber lowers blood cholesterol levels and reduces heart diseases. It helps those with diabetes and hyperglycemia by stabilizing their blood glucose levels.

An important mineral in lentil is the Iron; it helps with transporting oxygen throughout the body, which helps with increasing energy and metabolism.

Lentils are designated into two classes, Red Lentils and Lentils other than red. The method of determining the class of a lentil is by seed coat colour. Red lentils may be confirmed by the cotyledon colour.

Lentil varieties may have a wide range of seed coat colours from green, red, speckled green, black and tan. The cotyledon color may be red, yellow or green.

Large Green Lentils (Laird Type)

Large (6.0 – 7.0 mm) lentil with a green skin and yellow cotyledon. Laird lentils have long been the preferred lentil type in much of Europe and Latin America. Flavor and texture varies widely depending on the country and region of origin but is richer than the smaller varieties.

Medium Green Lentils (Richlea Type)

Medium (5.5 – 6.0 mm) lentil with a green skin and yellow cotyledon. It is used in soups and has a relatively neutral flavor.

Small Green Lentils (Eston Type)

Small (4.5 – 5.5 mm) lentil with a green skin and yellow cotyledon. Its low starch and color content makes clear soups and is also used in salads. They have a relatively neutral flavor.

Football Red Lentils (Crimson)

Crimson Lentils (Lens Esculenta) Whole Red Lentil, The skin is removed from the lentil, leaving the inside portion of the seed whole (not split). The result is a beautiful intact, reddish-orange polished product. They are high in protein like any legume, bean or lentil. Crimson Lentils also cook much faster than other lentils.

Split Red Lentils

Split red lentils are made from splitting the whole red lentil. Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves. These lentils cook faster than others. They are best in puree or soups.