Lentil

Lentil (Lens culinaris) is one of the 4 species in the genus Lens in the legumes (Fabaceae) family. Although all the species in the lens genus are collectively referred to as “lentils” due to their lens shapes and edible seeds, Lens culinaris is the most commonly consumed lentil when it comes to “lentils”.

Brown lentils

This brown lentil with very small grains has a sweet aroma. It does not soften much while cooking and has the ability to absorb aromas. It takes 35 minutes for salads and 50 minutes for soups.

Red lentil

This lentil, which is skinless, has a high starch content. It should be cooked for 8 minutes for salads and 10 minutes for purees and soups.

Yellow lentils

This shellless lentil has a nut-like flavor. It will disintegrate when cooked for more than 8 minutes. It is very suitable for pureeing.

Green lentils

Even if it is cooked a lot, its form does not deteriorate. It tastes like hazelnut and absorbs flavors very well. It is cooked for 30 minutes for salads and 40 minutes for meals. The shells burst quickly during cooking. It is suitable for cooking and pureeing.