Red Lentils vs Green Lentils
Lentil is probably the earliest cultivated legume in the world, dating back as early as 8000 B.C. Lentil verities are grown in almost all the continents except Antarctica. They are adapted to most soil conditions and climates, but good crops can be obtained especially from arid and semi-arid regions. In general, they have pleasant earthy flavor and are very rich in fiber and proteins. They come in three main verities depending on seed color; namely, green lentils, brown lentils, and red lentils. Out of these three, brown lentils are the most common verity. Lentils can be cooked in a very short time when compared to beans, and they do not require soaking. Lentils normally have very long shelf life when kept dry, but keeping too long will fade their color and flavor.
Green lentils or French lentils are pale or mottled brownish green in color and have glossy exterior. They do not break easily and remain quite firm after cooking, which make them good for salads. When compared to the other varieties, green lentils are finest but most expensive lentils due to their richest taste.
Red lentil is a smaller round variety with gold to orange in color. Red lentils have the sweetest taste among other varieties. They are less common and take shortest time to cook due to their less hardened outer layer. Red lentils break when overcooked; so that they are used especially for thickening soups and Indian curries. Some common red lentil varieties are red chief and crimson.
What is the difference between Red and Green Lentils?
• Red lentils breakdown easily while cooking hence they cook quicker than green lentil.
• Green lentils are brownish green, whereas red lentils have gold to orange color range.
• Green lentils are more expensive than red lentils.
• Red lentils become yellow and soft when cooked, whereas green lentils become brownish and remain quite firm when cooked.
Green lentils have strong earthy taste, whereas red lentils have some sweet taste.
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