September 25, 2021

A member of the legume family, lentils have been harvested for thousands of years and were one of the first crops domesticated in the east. Today, lentils are a staple in African, Middle Eastern, and Southeast Asian cuisine. Lentil consumption has a key role in the economic and agricultural sustainability of these regions, as lentil plants require less energy to produce than other crops and can even positively affect the nitrogen balance of the growing soil.

Lentils are easy to prepare, versatile across a wide range of dishes, and are highly nutritious. Lentils are low-fat sources of protein, complex carbohydrates, fiber, and vitamins. All legumes at Queen of Sheba Foods are harvested naturally with minimal processing and are non-GMO certified.

Red Lentils

Red lentils canbe gold, orange, yellow, or any combination thereof. Red lentils are technically brown lentils that have the hulls removed, and they are much sweeter than the other varieties. Commonly used in Middle Eastern and Indian cuisine, these lentils soften nicely after cooking and make a great addition to curries, dals, and as a thickener for soups.

Large Green Lentils

Large green lentils feature a rich green color with a robust, peppery flavor. Often considered the “standard” for lentil cooking, large green lentils are versatile and can be an easy way to add a nutritious boost into nearly any dish. As green lentils retain their shape after cooking better than red lentils, they’re often used in salads, stews, or as a base for hummus.

Small French Green

Small French green lentils are similar to theirlarger cousins in terms of nutrition and preparation, featuring a rich, peppery flavor and aroma when prepared. Small French greens tend to hold their shape better than nearly any other type of lentil after cooking, making them great additions to salads, salés, curries, and stews.