Red vs. Green: The Ultimate Guide to Lentil Variations

Lentils are a staple ingredient in many cuisines and a great source of plant-based protein and fibre. However, not all lentils are created equal. From their colour to their texture to their cooking time, red and green lentils have distinct differences that set them apart.

Red Lentils: The Soft and Mild-Flavoured Option

• Are a deep orange-red color.
• Are smaller and more round than green lentils.
• Have a milder flavor than green lentils.
• Cook quickly and become soft and mushy when cooked, making them well suited for soups, stews, and purees.
• Are often used in Indian and Middle Eastern cuisine

Green Lentils: The Firm and Earthy-Flavoured Option

• Are a dark green color.
  
• Are larger and more oblong than red lentils.
  
• Have a stronger, earthier flavour than red lentils.
  
• Have a firmer texture and hold their shape better when cooked, making them well suited for salads, side dishes, and as a meat replacement.
  

Both red and green lentils are nutritious and high in protein, fiber and minerals such as iron, potassium and zinc. They can be used in a variety of dishes and are a healthy and easy to cook ingredient.