Nuragro FZE

Red Lentils

• Physical Characteristic The Lentils shall be hard and well filled
• Purity 99% min. by weight
• Moisture 14% max
• Defective Seeds Container: 3% max by weight
• Varietal Restriction 1% max by weight
• Poor color 1% max by weight
• Foreign Material 1% max by weight
• Unmillable Material 0.1% max by weight
• Field insects One (1) max

Lentils are a high-protein pulse that is dried and then soaked and cooked before eating. Lentils vary in size, and are sold in many forms, with or without the skins, whole or split. 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. Types of Red Lentils Whole Red Lentils : Whole Red Lentils are 12 cm wide with a mild, earthy flavor and soft texture. These lentils are crimson, which is a deep orange-red color. Whole Red Lentils have traditionally been used as a meat substitute. Decorticated Whole Red Lentils (Also known as: Footballs) : The Red Footballs are also made from the 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. Split Red Lentils (Also known as: Lentille, Masoor, Mercimek) : 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. A product of Canada, and among the best in the world known for quality.