Long Live Lentils
Lentils are the world’s oldest cultivated legume, so it’s no surprise that they are a staple in Asia, Africa, Europe and the Americas.
Like beans, lentils are high in fibre and protein which makes them great additions to many meals.
Due to their smaller size, I find lentils much more convenient than dried beans because they cook more quickly and do not have to be pre-soaked
The Different Types of Lentils
Red and yellow lentils are popular in Indian and Middle Eastern dishes. Our organic red split lentils are best used for thickening soups, purees, and stews as they quickly become mushy when cooked.
Green lentils have a peppery taste and are rich in antioxidants, iron, and magnesium. These British olive green lentils work well over salads and as a warm side.
Brown lentils hold their shape really well and have a mild, earthy flavour. They are delicious mashed into veggie burgers, added to soup or tossed into a salad.
Black beluga lentils are the most nutritious and hearty and have a beautiful earthy flavour. They get their name from their resemblance to black caviar.
Puy lentils are harvested in the French region of Le Puy. They are considered the queens of lentils and are known for having the best texture and flavour of all lentil varieties.
We hope this was helpful!
