Lentils
This is a large family of pulses and owns many varieties, colors and sizes. Before cooking the Lentils do not need soaking and some will keep their shape and some will lose their shape when they are cooked and this also depends on the recipe. Whole Lentils are used in hot, cold salads. These are also served with the fish, poultry and meat dishes. These are also used in making of dhals and savory purees.

Types of Lentils, with whom we work constantly:
Whole Red Lentils
Brown Lentils
Green Lentils
Red Lentils

Whole Red Lentils

Whole Red Lentils are also known as Masoor, Mercimek, Mercimek, Masoor Saabit, Desi Masoor, Masoor Matki, Adas and Crimson. The Whole Red Lentils have imaginable flavor, soft texture and ½ cm wide. The color of this Lentil is Deep Orange-Red. In shape these Lentil are tiny and lens shaped pulses and long have been used as a substitute for meat. Lentil are being eaten since 8000 years and were originated in south western Asia along with the Indus River.
Brown Lentils

Brown Lentils are large in size, brown in color and keep their shape during cooking. These lentils have strong flavor than Green Lentils and have the solid skin. Used in casseroles, rice, savory and soups.
Green Lentils

Green Lentils are Flat Green Lentils and maintain their shape well during cooking. Their flavor is mild and has the soft, mealy texture. These are suitable for soups, vegetable bakes, casseroles and stiffed vegetables.
Red Lentils

Red Lentils are a tiny split and further disintegrate when cooking into thick, dry, yellowish puree. It is used in soups and spicy Pakistan, Indian dhals.

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