Red Lentil

Canadian lentils have a global reputation for their quality. Canada grows primarily red and green lentils. Canadian lentils are consumed worldwide as a source of protein, fibre and other key nutrients. Canadian lentils are available whole, dehulled, split, or as flours and fractions.

WHOLE RED (CRIMSON TYPE)

The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.

Crimson whole red Lentils (Lens Esculenta) are shelled, orange cotyledon colored lentils. They are high in protein like any legume, bean or lentil. Crimson Lentils also cook much faster than other lentils.

Crimson Lentils are small 4.5 – 5.5 mm in size

RED SPILT LENTILS

The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.

Also known as: Lentille, Lense, Masoor, Mercimek, or Masoor Dal.

Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed (which is also known as Football Lentils) is then split into two halves. These lentils cook faster than others. They are best for puree or soups.