Lentils is one of the oldest cultivated crops in the world, high-protein lentils are small, thin-skinned, and fast-cooking, requiring no soaking. They are delicious, economical, and extremely versatile.

When choosing, please note that all lentils have an earthy, almost nutty flavor. Brown lentils, sometimes called green, are the most common type and are greenish-brown in color. Small French green lentils are smaller and darker green, and they cook up firmer than brown lentils. They hold their shape well and have excellent flavor. Red lentils are slightly smaller and more orange than red.

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