Red Lentils
Whole and split red lentils for dal milling, soup manufacture and retail packing.
Ethiopia
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Lentils
Red, green and brown lentils in whole and split forms, contracted on colour, size class and split percentage.
All lentils are Lens culinaris. What separates them commercially is colour class and whether the lot is sold whole with the seed coat on, or dehulled and split. Red lentils cook down and dominate dal and soup demand; green lentils hold their shape and go to retail, food service and canning; brown lentils sit between the two and also feed dehulling mills producing red lentils.
Ethiopia is the East African origin producing lentils at commercial export scale, principally red types from highland production. The global trade is Canadian, Indian, Turkish and Australian, so origin is stated on every offer.
Commodities
3 products
Green Lentils
Whole green lentils that hold shape after cooking, for retail packing, food service and canning.
Ethiopia
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Brown Lentils
Whole brown lentils for soup, canning and retail packing, and as feedstock for dehulling.
Ethiopia
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Why red lentils are one page and not two
Whole red lentils and red split lentils are one commodity in two forms. The whole seed carries a brown coat over a red cotyledon; dehulling reveals the colour buyers recognise and splitting separates it into halves. A third form, the football lentil, is dehulled but left whole.
All three are quoted from the red lentil page, because publishing near-identical pages for each form would put them in competition for the same search and tell a buyer nothing a variant list does not.
Stone and soil
Lentils grow close to the ground and pick up soil and small stone more readily than a pulse carried higher on the plant. Destoning and gravity separation matter accordingly, and stone content is one of the parameters checked on the composite sample rather than assumed from the cleaning route.
Frequently asked questions
What is the difference between brown and red lentils?
They are the same species. A whole red lentil is a brown-coated seed with a red cotyledon, so dehulling a brown lentil is how red lentils are produced. A brown lentil contract is for the seed left whole and coated.
Which lentils hold their shape after cooking?
Green lentils hold shape, which is why they go to salads, side dishes and canning. Red lentils break down, which is what soup and dal manufacture wants. Brown sits between them.
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