LENTILS
King Red Lentil
King Red™ Split Lentils are a large red lentil with a size approximately 30% larger than traditional red split lentils. It is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians that provides an excellent source of protein. Dried lentils can be used to make nourishing soup or the cooked lentils can be added to salads and main-course dishes. Pureed lentils can be used to make croquettes.
Red Split Lentils
Red split lentils are made from removing the outer skin of a red football lentil and splitting it in two. They are low in fat, high in fibre and protein and are very quick and easy to cook.
Red Football Lentils
Red Football Lentil is one of the 4 species included in the Lens spice, included in the Although all species in the lens genus are collectively referred to as "lentils" due to their lens-like shapes and edible seeds, Lens culinaris is the most common and frequently consumed lentil species when it comes to "lentils". It is produced in the Southeastern Anatolia Region in our country.
Red Whole Lentil
Lentils - probably Red Lentils like these - are one of the eight "Founder Crops" that arose in the Fertile Crescent and formed the basis of origins of agriculture, including einkorn wheat, emmer wheat, and barley; lentils, peas, chickpeas, and bitter vetch; and flax. Because these lentils are whole (still have their skins), they hold their shape when cooked. Use them for salads, baked casseroles, veggie burgers, and hearty soups.
Green Laird Lentils
Green Laird Lentils are a hearty legume that holds its shape well after cooking. They turn dark brown when cooked, so do not be surprised if the green disappears from your dish. Laird lentils are a great source of protein, iron, and low-glycemic carbohydrate due to their high fiber content.
Green Eston Lentils
Green Eston Lentils, the classic tiny, hearty and firm green lentils, grown in Canada. When cooked, have a pleasant taste, and have a mild earthy flavor and remain intact even after cooking. Favorite in French cooking, good for sprouting, exceptional for thickening the soups.
Green Richlea Lentils
Richlea Lentils are medium sized green lentils. They fall in between Laird and Eston lentils They have neutral flavour and are round in shape, Lentils have a shorter cooking time than other pulses and do not need to be pre-soaked
French Green Lentils
Known for their distinct peppery flavor and firm texture, French Green Lentils (also called Lentilles du Puy) are a premium variety ideal for salads, soups, and side dishes. Their natural dark green color with speckled patterns makes them visually appealing, while their ability to hold shape during cooking ensures consistent quality in both home and industrial kitchens.
Yellow Split Lentils
Yellow Split Lentils are dehulled and mechanically split lentils derived from whole yellow lentils (Lens culinaris). With low moisture content, uniform sizing, and consistent color, they are ideal for industrial food processing applications including soups, purées, snacks, instant meals, and ready-to-cook mixes. High in plant-based protein and starch, yellow split lentils offer excellent cooking performance and texture stability.
Yellow Football Lentils
Yellow Football Lentils are whole, dehulled lentils derived from yellow lentil varieties (Lens culinaris), characterized by their smooth, lens-like shape and bright yellow color. Commonly referred to as "football lentils" in the global trade market, they are ideal for food processors, packers, and bulk buyers seeking consistent size, fast cooking performance, and high protein content.