In general, the brown and green varieties retain their shape well (some more fully than others), whereas the hulled and, most particularly, split red and yellow lentils tend to disintegrate and, therefore, are best for soups or in applications where they'll be pureed.
- Natural source of Protein and high in fibre.
- Suitable for Vegetarians and Vegans.
- Used extensively in Asian and Middle Eastern cuisines.
Health Information
low in calories, rich in iron and folate and an excellent source of protein. They pack health-promoting polyphenols
IngredientsTrs Lentils Green
