Description
Whole Green lentils, also known as French lentils, are characterized by their speckled, green-brown color, firm texture, and a slightly peppery flavor, making them a good source of protein and fiber, and suitable for salads and side dishes.
Here’s a more detailed look at green lentil specifications:
Specification
| Properties | Values / Limits |
|---|---|
| Colour | Speckled, greeny-blue in colour. |
| Flavour | Earthy, peppery taste, free from any objectionable flavours. |
| Odour | Should be free from any objectionable odours and taints. |
| Texture | Should be firm, free flowing Green Lentils and not joined together. |
| Contrasting Colours | Max. 0.5% |
| Stained | Max. 4.0% |
| Heated | Max. 0.5% |
| Peeled, Split & Broken | Max. 3.5% |
| Other Damage | Max. 2.0% |
| Total Damage | Max. 3.5% |
| Ergot | Max. 0.05% |
| Insect Parts | Max. 0.02% |
| Stones | Max. 0.10% |
| Other Foreign Material | Max. 0.2% |
| Total Foreign Material | Max. 0.5% |
Appearance & Texture:
- Color: Pale or mottled green-brown with a glossy exterior.
- Shape: Lens-shaped seeds.
- Texture: Firm, even after cooking, making them suitable for salads and dishes where they retain their shape.
- Size: Green lentils come in different sizes, including Laird (large), Richlea (medium), and Eston (small) varieties.
Flavor & Cooking:
- Taste: Robust, somewhat peppery flavor.
- Cook Time: Generally take longer to cook than red or brown lentils, around 45 minutes.
- Soaking: Do not require soaking before cooking.
Nutritional Value:
- Protein: A good source of protein.
- Fiber: High in dietary fiber.
- Other Nutrients: Contain essential nutrients like folate, iron, and potassium.
- Calories: 100g of green lentils provides 116 calories
- Fat: 0.4g of fat per 100g
- Carbohydrates: 20g of carbohydrates per 100g
- Fiber: 8g of fiber per 100g
- Protein: 9g of protein per 100g
Other Considerations:
- Storage: Store in a cool, dry place.
- Packaging: Typically sold in bags or containers.
- Quality: Ensure lentils are free from live infestation, rodent or bird evidence, and pathogens.
- Metal Detection: Metal detection is needed before the product complies with the requirements of the 1990 Food Safety Act.
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