Red Split Lentils
Red Football Lentils
Moong Daal
Urad Daal
Toor Daal
Chana Daal
Yellow Split Peas
Chick Peas
Green Peas
Green Peas
LENTILS
The lentil is a type of PULSE. Lentils are among the most widely grown and consumed pulses in the world. Lentils boast a range of nutritional benefits and culinary applications, lentil varieties include
RED-ORANGE, GREEN, YELLOW, BROWN & BLACK.
Lentil types are typically skinned in a process referred to as ‘decortication’; they can be sold with or without the skins, whole or split.
RED LENTILS
Red lentils are small split lentils that cook in 20 minutes and when the skin of the red lentil splits, it breaks down quickly, turning mushy. They’re commonly used in Indian, Middle Eastern, and Mediterranean cuisines and have a very soft texture when cooked, so they’re ideal to use in soups, purées, and stews. They’re well-known for the many Indian dals that use them.
GREEN LENTILS
Another common type of lentils is green lentils. They have a slightly peppery flavor and firm texture but do have a cooking time of about 40 minutes and cook up great in the instant pot.
YELLOW LENTILS
Yellow lentils are very similar to red lentils, but have a gorgeous bright yellow color. They’re sweet, nutty and will cook in about 15 minutes.
A common variety found in Indian cuisine, creamy, nutritious, and filled with aromatic spices are Dal with Curry recipe.
BROWN LENTILS
Brown lentils are one of the most common varieties of lentils sold in the United States. Brown lentils have a mild, earthy flavor and can be a natural thickener in a soup or veggie burger.
BLACK LENTILS
Black lentils, also known as beluga lentils, are eye-catching black lentils that resemble beluga caviar. They have a deep, earthy flavor, firm texture and are the most nutritious out of all the types of lentils.
Lentils can be great ingredients for VEGEAN MEALS.