Lentils are small, lens shaped legumes that belong to the pulse family . They come in various colors, including green, brown, red, black, and even yellow, and are a staple in many cuisines around the world. Lentils are highly nutritious and are rich in protein, fiber, vitamins, and minerals. They are particularly high in folate, iron, potassium, and manganese. Lentils are also low in fat and cholesterol free, making them a healthy addition to a balanced diet and a popular choice for both vegetarians and non vegetarians.Canada is one of top producer and supplier of Lentils in the world.
The flavor and texture of lentils can vary depending on the type. Brown and green lentils have a mild, earthy flavor and tend to hold their shape when cooked, making them suitable for salads and soups. Red lentils cook quickly and have a slightly sweet, nutty flavor, making them ideal for dals and purees. Black lentils are known for their earthy, rich flavor and are often used in salads and side dishes.
There are several varieties of lentils, and the choice of which to use in a recipe can affect the dish’s flavor and texture. Common types include:
Whole green lentils
Split Green Lentils
Whole red lentils
Split Red Lentils
Lentils are relatively quick to cook compared to other legumes. They do not require soaking and can be prepared in about 20-30 minutes, depending on the variety. Cooking times and techniques may vary, so it’s essential to follow specific instructions for the type of lentil you are using.
Lentils are versatile and can be used in a wide range of dishes, including soups, stews, curries, salads, and side dishes. They are commonly used in Indian dals, Middle Eastern mujadara, Italian soups, and many other international cuisines. Their adaptability and ability to absorb flavors make them a favorite choice for vegetarian and vegan recipes. These are just examples of how lentils can be used in the kitchen:
Soups and Stews
Curries and Dal
Vegetarian and Vegan Dishes
Dips and Spreads
Lentil Chips and Snacks
Lentils are integral to many cuisines around the world, including Indian, Middle Eastern, Mediterranean, and South American cuisines. In the food industry, lentils are used to create authentic dishes such as lentil dal, lentil soup, mujadara, lentil salads, and lentil-based dips and spreads.
The nutritional values of cooked lentils( per 100 grams)
Calories : 116 calories
Protein : 9 grams
Carbohydrates : 20 grams
Dietary Fiber : 8 grams
Fat : 1 gram
Vitamins : B9, B1 , B3 ,B5 , vitamin B6, and vitamin K
Minerals : iron, potassium, magnesium, phosphorus, zinc, and manganese.
Antioxidants : polyphenols and flavonoids
Low Glycemic Index
High Protein Content
High Fiber Content
Canada is one of the largest producers and exporters of lentils globally. Saskatchewan, in particular, is a major lentil growing region in Canada. Canadian lentils are known for their high quality and are exported to various countries around the world.
India is not only a significant consumer but also a major producer and exporter of lentils. Lentils, locally known as “dal,” are a staple food in Indian cuisine, and India produces various varieties such as red lentils, green lentils, and yellow lentils. Indian lentils are exported to markets in Asia, the Middle East, and beyond.
Turkey is another important producer and exporter of lentils, particularly red lentils. Turkish red lentils are well-known for their quality and are exported to various countries in Europe, the Middle East, and Asia.
The United States, particularly states like Washington, Idaho, and Montana, also produces lentils for both domestic consumption and export. While not as large-scale as Canada’s production, the U.S. does play a role in the global lentil market.
Australia is a significant producer and exporter of lentils, primarily green lentils. Lentils are grown in regions such as South Australia and Victoria and are exported to various markets, including Asia and the Middle East.
Laird (6.0 – 7.0 mm) : Large 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.
Richlea (5.5 – 6.0 mm) : Medium lentil with a green skin and yellow cotyledon. It is used in soups and has a relatively neutral flavor.
Eston (4.5 – 5.5 mm) : Small 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.
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 : 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.
Retail : 450 , 950 gr
Wholesale : 5, 10 , 25 K
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