Dried Green Lentils (Lens culinaris) belong to the legume family (Fabaceae). They are harvested when the seeds are mature and then dried for long-term storage. The seeds are small to medium in size, round and flat or disc-shaped, with an outer skin ranging from green to grayish-green and a relatively smooth and firm surface. When cooked, dried green lentils gradually become soft while retaining their shape relatively well, with a mildly nutty, naturally slightly sweet flavor and a characteristic legume aroma.
Characteristic features
The seeds are small to medium in size, round and flat or disc-shaped, and usually retain their outer skin, with a relatively smooth and firm surface.
The characteristic color ranges from green, grayish-green to olive green. There may be slight variations in shade among the seeds, but the overall color should be relatively uniform. The seeds should not show darkened areas, unusual spots, or signs of mold.
In the dry state, the seeds are hard, firm, free-flowing, and not sticky or clumped. Acceptable seeds should be relatively intact and free from excessive broken pieces, impurities, or foreign matter.
The raw material must be dry and clean, without signs of moisture absorption, mold, insects, or infestation. It must be free from musty, fermented, rancid, or other abnormal odors.
When cooked, dried green lentils gradually become soft while retaining their structure better than red lentils, and they do not easily break down completely when cooked for an appropriate amount of time.
Taste & Texture
When cooked, dried green lentils have a mildly nutty flavor, a naturally slight sweetness, and a mild characteristic legume aroma. The flavor is relatively delicate and combines easily with vegetables, grains, and various seasonings.
The cooked texture becomes soft on the inside while remaining relatively firm and retaining its shape. With longer cooking, the seeds may become softer and slightly split but do not break down into a puree as quickly as red lentils.
Good-quality raw material should not have a bitter, astringent, or abnormal sour taste, or musty, rancid, or fermented odors after cooking.
Applications & Uses
Used as an ingredient in soups, stews, salads, and other lentil-based dishes.
Suitable for vegetarian dishes and foods providing plant-based protein.
Can be soaked or cooked directly depending on the preparation method, and then combined with vegetables, grains, nuts, and dressings.
Can be used in soups or stews where the lentils are expected to retain their shape and relatively firm texture after cooking.
Nutritionally, dried green lentils provide plant-based protein, dietary fiber, iron, folate, potassium, and complex carbohydrates; nutritional values may vary depending on the variety, growing conditions, and preparation method.
