Laird
Richlea
Eston
Crimson
Split Red
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Kabuli 8mm
Kabuli 9mm
Kabuli 10mm
Desi Chickpeas
Split Desi
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White Kidney
Dark Red Kidney
Light Red Kidney
Great Northern
Navy Pea Beans
Small Red
Cranberry
Black Bean
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Whole Green
Green Split
Marrowfat
Yellow Split
Whole Yellow
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Lentils
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Canada is the world's third largest producer and second largest exporter of lentils.
About 80% of Canadian lentils are grown in Saskatchewan. Several niche lentils have
been developed - French greens, Spanish browns, red cotyledons Lentils have excellent
nutritional quality.
Canadian-grown lentils have an average protein content of 29%. The seeds are used
as human food and the whole plant as feed. In North America most lentils are used
in soups and stews. Cooking quality is a foremost quality criterion.
All lentil varieties currently grown in Western Canada target the human consumption
markets. Canada has primarily been a green lentil producer and our traditional lentil
destinations into Europe and Middle East –(Egypt, United Arab Emirates, Saudi Arabia).However,
with the increase in the production of red lentils and the ability to further process
lentils (decortication and splitting), Canada has been making inroads into additional
destinations in Asia (Bangladesh, India, Pakistan, Sri Lanka)
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Laird Lentils
Large (6.0 - 7.0 mm) lentil with a green skin and yellow cotyledon. Laird lentils
have long been the preferred lentil type in much of Europe and Latin America. Flavor
and texture varies widely depending on the country and region of origin but is richer
than the smaller varieties.
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Richlea Lentils
Medium (5.5 - 6.0 mm) lentil with a green skin and yellow cotyledon. It is used
in soups and has a relatively neutral flavor.
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Eston Lentils
Small (4.5 - 5.5 mm) lentil with a green skin and yellow cotyledon.
Its low starch and color content makes clear soups and is also used in salads. They
have a relatively neutral flavor.
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Crimson
Crimson Lentils (Lens Esculenta) Whole Red Lentil, The skin is
removed from the lentil, leaving the inside portion of the seed whole (not split).
The result is a beautiful intact, reddish-orange polished product. They are high
in protein like any legume, bean or lentil. Crimson Lentils also cook much faster
than other lentils
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Split Red
Split red lentils are made from splitting the whole red lentil. The skin is removed
and the remaining reddish-orange seed is then split into two halves. These lentils
cook faster than others. They are best in puree or soups.
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