Description

Green Lentils
Green Green Lentils can be easily identified by their large and flat shape. They take a little longer to cook, but retain their shape during cooking. Green Green Lentils have an exceptionally soft and mealy texture with warm flavour. This makes them suitable for soups, side dishes, vegetable bakes and likes. We offer the whole seed variety of green Green Lentils which are exported from Australia, Turkey and Canada.
Canadian-grown Green Lentils have an average protein content of *9%. The seeds are used as human food and the whole plant as feed. In North America most Green Lentils are used in soups and stews. Cooking quality is a foremost quality criterion.
All lentil varieties currently grown in Western Canada target the human consumption markets. Canada has primarily been a green lentil producer and our traditional lentil destinations into Europe and Middle East (Egypt, United Arab Emirates, Saudi Arabia).However, with the increase in the production of red Green Lentils and the ability to further process Green Lentils (decortication and splitting), Canada has been making inroads into additional destinations in Asia (Bangladesh, India, Pakistan, Sri Lanka)
Types of Green Green Lentils
Large (6.0 - 7.0 mm) lentil with a green skin and yellow cotyledon. Laird Green 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 (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 (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.
 
Specification