Bulk Lentils – Green | Whole
Request More Information
Need a quote, more info, or a sample? Fill out the form below, and we’ll be happy to help.
Are you a vendor? Please contact us here.
Product Data
| Scientific Name | Lens culinaris |
|---|---|
| Origin Countries | Canada, India, Turkey |
| Product Use | Salad and side dishes, baby food, frozen foods |
Production & Sourcing
Whole green lentils are made through a relatively simple process that involves cleaning, drying, and packaging. Here’s a straightforward explanation of how they are made:
Cleaning: The process begins with cleaning the raw whole green lentils to remove any impurities such as dirt, debris, stones, or other foreign particles.
Drying: After cleaning, the lentils are typically dried to reduce their moisture content. Lower moisture levels help prevent spoilage during storage and transportation.
Applications
- Salads and Side Dishes
- Sous
- Stews
- Ready-To-Eat Meals
- Plant-Based Protein Products
- Canned and Packaged Food
- Frozen Food
- Ethnic and Regional Cuisines
- Bakery
- Baby Food
- Vegetarian Cooking
- Vegan Cooking
- Private Label
Functionality
- Dietary Fiber Enrichment
- Plant-Based Protein
- Vitamin B Boosts
- Essential Minerals
- Low Glycemic Index
- Low Calorie
- Low Fat
- Blood Sugar Regulation
Benefits
Whole green lentils have a mild and earthy flavor with a hint of nuttiness. Their flavor is subtle and versatile, allowing them to be used in a variety of dishes and cuisines.
When cooked, whole green lentils have a firm yet tender texture. They hold their shape well and maintain a slight bite, making them suitable for salads, side dishes, and soups.
Whole green lentils have a deep greenish-brown color. This natural hue adds an earthy and rustic quality to dishes and contributes to their overall presentation.
Whole green lentils are a nutritious source of plant-based protein, dietary fiber, and essential nutrients. They provide protein, complex carbohydrates, dietary fiber, iron, folate, magnesium, and various B vitamins. Like other lentil varieties, they are low in fat and calories, making them a healthy addition to the diet.
Whole green lentils have a moderate moisture content and a firm texture. This makes them suitable for dishes where a slight binding effect is desired without becoming overly soft.
When cooked, whole green lentils have a subtle earthy aroma that pairs well with a variety of herbs, spices, and seasonings. Their mild aroma allows them to complement and enhance the flavors of different dishes.
Whole green lentils offer a balanced nutritional profile, delivering a combination of protein, carbohydrates, and dietary fiber. Their mild flavor and firm texture make them versatile in both hearty and delicate dishes.
The deep greenish-brown color of whole green lentils provides a contrast when combined with other ingredients in dishes. This contrast contributes to the visual appeal of the final presentation.
Whole green lentils are used in various cuisines around the world. They are featured in Mediterranean dishes, Middle Eastern cuisine, Indian recipes, and more. Their versatility allows them to be incorporated into diverse culinary traditions.
Whole green lentils are suitable for a range of dietary preferences and restrictions. They provide plant-based protein, making them suitable for vegetarians and vegans. Additionally, their low glycemic index can benefit those managing blood sugar levels.
Uses in manufacturing
In food manufacturing, whole green lentils are utilized in various ways to enhance the taste, texture, and nutritional profile of different food products. Here are some common applications:
Whole green lentils can be used in salads to add texture, protein, and a nutritional boost. They hold their shape well when cooked, making them suitable for cold salads.
Whole green lentils can be added to soups and stews to provide both flavor and substance. Their firm texture holds up during cooking, adding a satisfying bite to these dishes.
Cooked whole green lentils can be used as a standalone side dish. They can be seasoned with herbs, spices, and other ingredients to create a flavorful accompaniment to main courses.
Precooked whole green lentils can be included in ready-to-eat meals, providing a convenient source of protein, fiber, and nutrients.
Whole green lentils can be used in plant-based protein products such as veggie burgers, meat substitutes, and protein bars. They contribute to both the protein content and texture of these products.
Whole green lentils can be included in canned soups, pre-packaged meal kits, and other convenience foods to enhance their nutritional value and appeal.
Lentils, including whole green lentils, can be included in frozen meals such as lentil-based casseroles, stir-fry mixes, and more, providing a convenient source of protein and texture.
Whole green lentils are used in various global cuisines. They can be incorporated into Mediterranean dishes, Middle Eastern recipes, Indian curries, and more, adding flavor and nutrients.
Lentil flour derived from whole green lentils can be incorporated into gluten-free baking, contributing both nutritional content and moisture to baked goods like bread and muffins.
The soft and easily digestible nature of whole green lentils makes them suitable for baby food products. They can be pureed and added to baby food blends.
Main producing countries and Harvest time
The main producing countries of lentils are Canada, India and Turkey. The general harvest season for green lentils typically occurs in the late summer to early fall months. In many regions, green lentils are planted in the spring and grow throughout the summer months. They typically reach maturity and are ready for harvest around late August to September.
