TürkçeLentil (Lens culinaris) is one of four species included in the genus Lens in the legume family (Fabaceae). In fact, although the lens-shaped and edible seeds of all species in the Lens genus are collectively referred to as “lentils”, Lens culinaris is the most common and the most frequently consumed one when it comes to “lentils”.
Brown lentils
This brown lentil with very small grains has a sweetish aroma. It does not soften too much while cooking and has the ability to absorb aromas. It takes 35 minutes for salads and 50 minutes for soups.
Red lentil
This shellless lentil has a high starch ratio. You should cook red lentils with natural flavor for 8 minutes for salads and 10 minutes for purees and soups.
Yellow lentils
This peeled lentil has a starchy, slightly nutty flavor. It will scatter when cooked for more than 8 minutes. It is very suitable for puree.
Green lentils
Its form will not deteriorate even if it is cooked a lot. It has an intense nutty flavor and absorbs aromas very well. 30 minutes for salads and 40 minutes for dishes. When cooking, their skin bursts quickly. It is suitable for cooking and puree.