Lentils

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Lentils* - black (beluga)

Beluga lentils got this name, thanks to the round shape and the fact that they shine after cooking. Because of this, they look like beluga caviar. These lentils have a deep, terrestrial taste and keep their shape intact during cooking.

Lentils* - brown

Brown lentils are the most common lentil variant. They have a mild taste and are suited for all kinds of dishes in which the lentils have to keep their shape.

Lentils* - green

Green lentils have a strong, characteristic taste. These lentils have the longest cooking time, but they remain solid. That is why they are well suited for use in salads or other side dishes.

Lentils*- Dupuy

Du Puy lentils are small, blue-green marbled lentils grown in the southwest of France. They have an even more peppery taste with a hint of earthy flavor.

Split lentils* - red

Red split lentils have a relative sweet, nutty taste and give a beautiful red-orange color to dishes. They don't remain so solid during cooking, and are especially suited for curries and soups.

Split lentils* - yellow (dahl)

Yellow split lentils have a relative sweet, nutty taste and give a beautiful red-orange color to dishes. They don't remain so solid during cooking, and are especially suited for curries and soups.

Lentils

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