Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size (e.g. Masoor lentils, shown in photo here), and are sold in many forms, with or without the skins, whole or split.
- Brown/Spanish pardina
- French green/puy lentils (dark speckled blue-green)
- Yellow/tan lentils (red inside)
- Red Chief (decorticated yellow lentils)
- Eston Green (Small green)
- Richlea (medium green)
- Laird (large green)
- Petite Golden (decorticated lentils)
- Masoor (brown-skinned lentils which are orange inside)
- Petite crimson/red (decorticated masoor lentils)
- Macachiados (big Mexican yellow lentils)
In any form, they are highly nutritional and have a range of health benefits.
- 1 Cup of red lentils
- 2-3 Cups of water
- 1 Onion ( chopped)
- 1 Tomato (chopped)
- 2 Green chillies (chopped)
- 1 Tbs of chopped green coriander
- Salt to taste
- ½ Tsp of sugar
- ½ Tsp of nigella seeds
- 1 Dry red chili
- Pressure cook red lentils.
- In a sauce pan, heat some oil, add nigella seeds and red chili.
- When it sputter, add chopped onion, chopped tomato, and chopped green chillies.
- Saute for few minutes (till oil separates).
- Add sugar and salt.
- Temper this on pressure cooked lentils.
- Add water if required.
- Serve with basmati rice or naan bread.