Large (6.0 – 7.0 mm) lentil with a green skin and yellow cotyledon. Laird lentils is a variety of lentils that is highly regarded for its quality and taste. These lentils are known for their distinct flavor, nutritional value, and versatility in various culinary applications. Whether used in soups, salads, stews, or other dishes, Laird No. 1 lentils bring a delightful texture and earthy taste to the table. They are a popular choice among chefs and home cooks alike, adding a wholesome and satisfying element to meals.

Large (6.0 – 7.0 mm) lentil with a green skin and yellow cotyledon, it is another variety of lentils that shares similarities with Laird No. 1. However, there are some notable differences between the two. While both varieties are highly regarded for their quality, Laird No. 2 has a slightly smaller size compared to Laird No. 1. Additionally, Laird No. 2 lentils have a slightly different flavor profile, although they still offer the same versatility and nutritional benefits. Both varieties are widely used in various culinary applications, providing a tasty and nutritious addition to a range of dishes.

Medium (5.5 – 6.0 mm) lentil with a beautiful, deep green skin and yellow cotyledon. It is used in soups and has a relatively neutral flavor. It is known for its distinct characteristics and qualities. It is a variety of green lentils that is highly regarded for its rich flavor and soft texture. They are known for their ability to hold their shape well when cooked, making them suitable for a variety of dishes such as soups, stews, salads, and side dishes. Richlea lentils are also a good source of protein, fiber, and various nutrients, making them a nutritious and delicious addition to any meal.

Small (4.5 – 5.5 mm) have a light green skin and yellow cotyledon. Its low starch and color content makes clear soups and is also used in salads. Eston is a variety of lentil known for its unique characteristics and qualities. It is a type of green lentil that is highly regarded for its delicate flavor and tender texture. They cook relatively quickly and have a smooth, creamy consistency when prepared. Eston lentils are versatile and can be used in a wide range of recipes, including soups, salads, curries, and side dishes. They are also a good source of protein, fiber, and essential nutrients, making them a nutritious choice for a balanced diet.

Crimson Lentils (Lens Esculenta) Whole Red Lentil, are a type of lentil that is widely used in cooking. The skin is removed from the lentil, leaving the inside with a reddish-orange color. Crimson lentils have a mild and slightly sweet flavor, making them versatile in various dishes. They cook relatively quickly compared to other lentils and become soft and mushy when cooked, making them ideal for soups, stews, curries, and purees. Crimson lentils are also a good source of plant-based protein, fiber, and various essential nutrients.

Split red lentils are made from splitting the whole red lentil in half. They are small, lens-shaped legumes with a vibrant red color. Split red lentils cook quickly and become tender and creamy when cooked, making them popular in various cuisines. They have a mild, earthy flavor and are commonly used in soups, stews, curries, and dals. Split red lentils are a nutritious food, rich in protein, fiber, and essential vitamins and minerals. They are also a good source of plant-based iron.