Yellow  Lentils  
Ingredients: Yellow Lentils

Canada, Turkey, Syria, Australia, India, Iran & China

About the Product:

Lentils are circular, lens-shaped seeds. There are a number of varieties, the most common ones having a green seed coat. . Lentils are the “convenience” pulses as they require no pre-soaking, cook quickly, and are great in soups, salads, and casseroles or puréed and added to baked goods.  Its split  Orange/Split / Yellow lentils can be cooked without soaking. In India they are called Massor Dal or Ulundhu. Split red lentils are commonly used in India, and have a delicate, nutty taste. They cook very quickly, and are easy to digest. These lentils are used to make soups, stews, bakes, sauces for pasta and salads and in India, they are made into spicy dals.

Urad Dal (Lentils) Whole Yellow Peas Red Whole Lentils Yellow  Lentils Red- Kidney Beans
Masoor Dal (Lentils) Pigeon Peas Kabuli Chana (Garbanzos)  Yellow Gram / Tyson Chick peas Green Peas