Lentils come in numerous varieties, each of which has a distinct appearance, flavor, and texture.
We prepared different types using the slow-cooking method developed for our lentil salad recipes and asked our tasters to evaluate them.
|French green||Small, dark green||Earthy, slightly starchy taste||Firm, resilient texture that won’t fall apart even when long-cooked||Salads and side dishes|
|Black or “beluga”||Tiny, jet black||Robust, meaty taste||Firm, creamy texture that holds shape well||Salads and side dishes|
|Green, brown||Medium, pale green or brown||Vegetal, mineral taste||Relatively firm texture when cooked||Salads, soups, and side dishes|
|Red||Small, orange||Delicate taste with floral hints||Disintegrates completely when cooked||Soups, Indian dal|
|Yellow||Medium, pale golden||Bland, starchy taste||Disintegrates completely when cooked||Soups, Indian dal|