Red Lentils
Protein- and fiber-rich lentils are among the world's oldest cultivated crops. Their earthy flavor stands up to strong seasonings and helps make them a mainstay of Mediterranean, Middle Eastern, and Indian cuisines.
Red lentils are slightly sweet split peas that cook in a flash. A staple of Indian cuisine, they are best for soups, purées, or dips.
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Green Lentils
Green Lentils have an earthy taste and firm texture. They're common in French-style cold salads and warm sides.
Brown Lentils
Brown Lentils hold their shape when cooked in dishes like pilaf, yet mash nicely for veggie burgers and meat loaves.
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Yellow Lentils
Yellow Lentils lend sweet, nutty flavor to Indian dishes like dal. The dried bean is also ground into flour for flatbread.
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