Food & Health

Lentil (Lens culinaris)

Canada is now the world's largest exporter of lentils to the global marketplace, selling to over 100 countries each year. The most commonly grown lentils are the large green "Laird" and the red lentil.

Several processing steps take place in Canada, including the dehulling, splitting and milling of red and green lentils. Green lentils are also found in canned form. The final product can be used in a variety of foods and in many regions of the world are sold to the consumer in dry form. Lentils are also commonly used as ingredients by the food industry In soups and stews or are re-hydrated for canning.

Lentil flakes are similar in appearance to oats and can be used in nutrition bars or breakfast cereals with the added benefit of twice the amount of protein than other cereal grains. Pureed lentils make a great addition to muffin and loaf recipes, contributing to moistness as well as adding fibre and protein.

99% of Canada's lentils are grown in Saskatchewan, with the remainder coming from southern Alberta and Manitoba.

Lentil Types

Eston Class

French Green

 

Laird Class

Red 

Richlea Class 

Spanish Brown 

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